Creamy Pesto Gnocchi (One-Pan, 30-Minute Meal)

juliasalbum.com

½ cup sun-dried tomatoes drained of oil, chopped

1 lb asparagus ends trimmed, cut in 1.5 inch pieces

16 oz potato gnocchi

½ cup chicken broth

1 cup heavy cream

4 cloves garlic minced

½ teaspoon Italian seasoning or Herbs from Provence

¼ cup basil pesto

5 oz cherry tomatoes (yellow and red), sliced in half

salt and coarsely ground black pepper to taste

red pepper flakes to taste

Directions at juliasalbum.com

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