Heat some cooking oil in a large frying pan over a medium to high heat. Add in the onion and cook until it softens, this should take about 5 minutes.

Chuck in the sun-dried tomatoes and garlic, then cook for two more minutes.

Add in the gnocchi, stir well to coat it in the juices, and cook for a further minute.

Pour in the vegetable stock and double cream, stir well, then cover with a lid, turn the heat down to a medium and cook for 7-8 minutes until the sauce has thickened and the gnocchi is tender.

Stir through the parmesan and basil, then taste for seasoning.

Dish it up, and finish with some more grated parmesan.