Creamy Truffle Pesto Gnocchi

Ingredients:

- 500g Gnocchi

- 180g Green Pesto (Homemade or store-bought)

- 75ml Double Cream

- 2-3 Chopped Sundried Tomatoes

- Parmesan

- Salt & Pepper

- White Truffle Oil

Directions:

- Bring a pot of salted water to boil. Chuck in the gnocchi and cook according to the packet instructions.

- While that’s happening, heat a pan over medium heat with a splash of sundried tomato oil. Throw in the chopped sundried tomatoes and let them sizzle for a minute to wake up all that flavour.

- Pour in the pesto, let it simmer for a minute (don’t let it boil!), then take it off the heat and stir in the cream. Season with a pinch of salt

- Drain the gnocchi and toss it straight into the pan, making sure every piece gets coated in that dreamy sauce.

- Drizzle with White Truffle Oil & serve up immediately with a generous grating of parmesan.