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Bring a pot of salted water to boil. Chuck in the gnocchi and cook according to the packet instructions.
While that’s happening, heat a pan over medium heat with a splash of sundried tomato oil. Throw in the chopped sundried tomatoes and let them sizzle for a minute to wake up all that flavour.
Pour in the pesto, let it simmer for a minute (don’t let it boil!), then take it off the heat and stir in the cream. Season with a pinch of salt.
Drain the gnocchi and toss it straight into the pan, making sure every piece gets coated in that dreamy sauce.
Drizzle with White Truffle Oil & serve up immediately with a generous grating of parmesan.