1 tblsp olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
400g can chopped tomatoes, basil & garlic flavour
1 chicken stock cube (5g), crumbled
½ cup drained, sun-dried tomato strips
300ml tub light thickened cooking cream
1 cup frozen peas
500g packet fresh potato gnocchi
¹⁄ ³ cup pine nuts, toasted
Shaved parmesan, to serve
Heat oil in a large frying pan over a medium heat. Add onion and garlic. Cook, stirring occasionally, for about 3 minutes, or until soft.
Add tomatoes, stock cube, tomato strips and cream over a high heat. Bring to boil. Add peas. Simmer, uncovered, for about 5 minutes or until sauce is slightly thickened.
Meanwhile, cook gnocchi according to packet directions. Drain.
Add gnocchi to tomato mixture over a medium heat. Stir until heated through. Stir in pine nuts. Season with salt and pepper.
Serve topped with shaved parmesan.