Potato Gnocchi with Sun-Dried Tomato Sauce

Ingredients

• 2 (17-oz.) package(s) Flora Potato Gnocchi
• 1 1/2 tablespoon(s) extra virgin olive oil
• 1/2 onion, chopped 
• 4 clove(s) garlic, chopped
• 1 (16 oz.) can(s) peeled Italian tomatoes, drained, chopped and juices reserved separately
• 2/3 cup(s) oil-packed sun-dried tomatoes, finely chopped
• 3/4 cup(s) chicken stock 
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) black pepper 
• 2 tablespoon(s) fresh basil, chopped 
• 1/2 cup(s) pine nuts toasted
• 4 tablespoon(s) parmagiano reggiano, freshly grated+

Preparation

• Heat the olive oil in a large saute pan on medium-high heat until sizzling, about 2 minutes. Add the onion and garlic and cook for 2 minutes. Stir in the tomatoes and sun-dried tomatoes and cook for 3 minutes.

• Add the chicken stock, salt, pepper, basil, and reserved tomato juice. Bring to a boil and simmer 5-8 minutes.

• Cook the gnocchi as directed on the box, tossing them with the sauce. Sprinkle with the pine nuts and cheese and stir gently.