• Wash and dry produce. • Finely chop sun-dried tomatoes. Trim and thinly slice mushrooms.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add sun-dried tomatoes and mushrooms. Cook, stirring occasionally, until mushrooms are browned and softened, 5-7 minutes. Season generously with salt and pepper. • Turn off heat; let pan cool slightly. Transfer everything to a medium bowl.

• Melt 2 TBSP butter (4 TBSP for 4 servings) in same pan over medium heat. Cook, stirring, until foamy, 2-3 minutes. • Add gnocchi and stir to coat. Cook, undisturbed, until browned and crisp on one side, 6-8 minutes. • Stir gnocchi and cook, undisturbed, 2-3 minutes more. • Add stock concentrate and a splash of water; stir to coat. Cook until water has evaporated, 30-60 seconds. • Remove pan from heat. Transfer gnocchi to a second medium bowl.

• Heat pan used for gnocchi over medium heat. Add cream sauce base, half the Parmesan (save the rest for serving), 1 tsp Italian Seasoning, 1 TBSP butter, and 1/4 cup water. (For 4 servings, use 2 tsp Italian Seasoning, 2 TBSP butter, and 1/2 cup water.) Season with salt and pepper. Cook, stirring occasionally, until sauce is combined and simmering, 2-3 minutes.

• Reduce heat to medium low. Stir gnocchi, sun-dried tomatoes and mushrooms, and peas into pan with sauce. Cook until gnocchi is coated and peas are warmed through, 2-3 minutes. • Taste and season with salt and pepper.

• Divide gnocchi between bowls. Top with remaining Parmesan and serve.