帕爾馬芝士忌廉配曬乾番茄薯疙瘩

Bring a pot of salted water to a rolling boil, then add the gnocchi to cook.

While the gnocchi are cooking, combine the Parmesan cream with the well-drained sun-dried tomatoes in a blender and process until the mixture is smooth.

As soon as the gnocchi float to the surface, drain them immediately and transfer them into a skillet.

Pour the blended cream mixture over the gnocchi in the skillet and gently stir everything together over low heat.

Taste and adjust the salt seasoning as needed. Plate the gnocchi and garnish each serving with a few fresh basil leaves.