Sauteed Gnocchi

• 13 cup extra virgin olive oil
• 35 14 ounces gnocchi, cooked
• 2 (12 ounce) jars marinated artichoke hearts, drained and chopped
• 1 (8 ounce) jar roasted red peppers, drained and chopped
• 2 garlic cloves, finely chopped
• 1 (6 2/3 ounce) jar pesto sauce
• 12 cup romano cheese, shredded
• 12 cup half-and-half cream or 12 cup heavy cream

1. Heat olive oil in a large skillet over high heat.
2. Add half of gnocchi and saute about 5 minutes, stirring frequently, until warmed through, light brown and crispy.
3. Remove from pan and drain on a plate covered with a paper towel.
4. Continue with the second batch of gnocchi.
5. Immediately add artichokes, red peppers and garlic to the hot pan and cook 2-3 minutes to warm through, being careful not to burn the garlic.
6. Add pesto and stir to combine, cooking about 1 more minute.
7. Add gnocchi back to pan, then Romano cheese and half and half, and stir to combine.
8. Top each serving with additional shredded Romano cheese, if desired.

extra virgin olive oil, hearts, red peppers, garlic, pesto sauce, romano cheese, cream

Taken from www.food.com/recipe/saut-ed-gnocchi-510936 (may not work)