Anthony's Gnocchi

Never knew potato dumplings could be this good. Thanks, Anthony.

Serves: 4

Cooking Time: 30 min

Ingredients

• 2 bags (1 pound each) frozen gnocchi (potato dumplings)
• 1/4 cup olive oil
• 1 onion, finely chopped
• 5 garlic cloves, minced
• 1 bag (3 ounces) sun-dried tomatoes, blanched, drained and slivered
• 1/2 cup chopped stuffed green olives
• 1/2 cup dry sherry
• 1 cup heavy cream

Instructions

1. Prepare the gnocchi according to the package directions; drain, rinse with hot water, drain again, place in a large bowl, and set aside.
   
   
2. Meanwhile, in a large skillet, heat the oil over medium-high heat; sauté the onion and garlic lightly, about 5 minutes.
   
   
3. Add the sun-dried tomatoes and olives to the skillet and mix, then add the sherry.
   
   
4. Mix again, bring to a boil, reduce the heat, and simmer for 15 minutes. Add the heavy cream, stir, then simmer until heated through.
   
   
5. Mix with the gnocchi and serve.