Sun-Dried Tomato Pesto Gnocchi with a Creamy Bacon Sauce

Serving Size:  2-3


14 oz. Pappardelle's Sun-Dried Tomato Pesto Gnocchi
1-1/2 tablespoons extra virgin olive oil
4 slices bacon, chopped
4 green onions, chopped
1/4 cup sun-dried tomatoes packed in oil, drained and chopped
1/2 cup cream
1/2 cup sour cream
1/4 cup water
1/2 cup Parmesan cheese, grated
1-1/2 tablespoons fresh basil, chopped


  1. Heat oil in a pan; add bacon, stirring occasionally, until bacon is crisp.
  2. Add onions and tomatoes, stirring until onions are tender.
  3. Reserve half the bacon mixture for serving.
  4. Stir cream, sour cream, water, cheese and basil into remaining bacon mixture in pan. Stir until heated through.
  5. Bring 3 quarts of water with a pinch of salt to a gentle boil.
  6. Add frozen gnocchi to boiling water. Occasionally, stir gnocchi to prevent sticking to pot. Cook for approximately 2-3 minutes, or until pasta floats to surface. Remove from water with a slotted spoon and taste for doneness.
  7. Combine gnocchi and cream mixture. Serve sprinkled with reserved bacon mixture.