Mini Gnocchi with Roasted Tomatoes & Peas in Parmesan Black Pepper Cream Sauce

Ingredients

• 1 pint cherry tomatoes, halved
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 2 cloves garlic, chopped
• 1 (1-pound) package DeLallo Mini Potato Gnocchi
• 10 ounces heavy cream
• 1/2 cup grated Parmigiano-Reggiano
• 3 tablespoons fresh cracked black pepper
• 1 cup frozen peas, thawed
• 4 eggs
• DeLallo Natural Coarse Sea Salt
• Serves 4

Directions

1. Preheat oven to 450˚F.
2. Line a baking sheet with parchment paper. Toss tomatoes with olive oil, chopped garlic and sea salt. Roast for 15-20 minutes, or until tomatoes burst. Remove from oven.
3. Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions.
4. In the meantime, warm cream with Parmigiano-Reggiano and black pepper over medium heat in a large saucepan. Continuously stirring, simmer sauce until thickened and bubbly, about 10 minutes. Stir in peas.
5. Add the roasted tomatoes (and their garlicky roasting oil) to the sauce. Gently stir in gnocchi and cook together for 2 minutes to marry flavors.
6. In a separate frying pan, fry eggs over easy (when both sides are quickly fried and yolks are still runny).
7. Serve topped with pan-fried eggs.