Ingredients

• 1 tablespoon butter
• 3 tablespoons sun dried tomatoes
• 2 garlic cloves sliced
• 1 teaspoon Dijon mustard
• ½ cup white wine
• 1 cup heavy cream
• 1 cup frozed peas thawed
• 1 pound gnocchi
• ¼ cup parmesan cheese grated

Directions

• Melt the butter in a skillet over medium-high heat
• Add the sliced garlic to the skillet can cook for 30 seconds. Needs to get soft but not cook.
• Add the sun-dried tomatoes, white wine, and the Dijon mustard. Stir well and cook for 2 minutes.
• Add the gnocchi, peas, and cream to the pan. Stir well and cover with a lid. Lower the heat to medium and cook for about 5 minutes.
• Stir half of the parmesan cheese, and give it a couple of stirs. Taste and season accordingly. Give it a couple more minutes if the gnocchis are not ready.
• Serve immediately and sprinkle more cheese over it.

Notes

• 11-14-25 Full Recipe
• I Added Italian Herb Blend

Photos