One-Pan Shallot, Chorizo & Sun-Dried Tomato, Parmesan Gnocchi

Bring a large skillet with olive oil to medium/high heat and add the thinly sliced shallots, stirring for 3 minutes until softened. Next, add the chorizo, sun-dried tomatoes, dry basil, cream, Parmesan, and room temperature (not pre-boiled) gnocchi straight from the package. Sauté until the gnocchi is crispy on the outside yet tender on the inside, for about 8-10 minutes. The Parmesan will melt and create a nice crispy crust. Enjoy every bite! If you want more sauce, deglaze the pan with a pinch of white wine and add 1/2 cup vegetable or beef stock.