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Combine 1 pint of heavy cream with 1 tbsp of (store bought or homemade) pesto. Heat for 5 min over medium flame, mixing lightly to incorporate. In a separate pan, sauté 1/4 cup frozen peas, 4 sliced mushrooms and 5 chopped sun dried tomatoes for 5 minutes in low heat. Combine vegetables into pesto sauce. Cook gnocchi according to package and combine with cream sauce and vegetables. Serve with shredded Parmesan to taste.
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