Gnocchi Hearts in Creamy Pink Sauce

Boil potatoes in salted water for about 15 minutes or until tender. Drain and mash until smooth. Season with salt and set aside.

On a floured surface, add 2 cups flour and 2 cups mashed potatoes. Make a well in the center, crack in 2 eggs, season with salt, and whisk the eggs.

Slowly incorporate flour and potatoes into the eggs until a dough forms. Knead until smooth and let rest for 10 minutes.

Roll out half the dough and cut into shapes using a small heart-shaped cookie cutter. Repeat with remaining dough.

Boil gnocchi in salted water for 5–6 minutes or until al dente. Drain and reserve pasta water.

In a pan, melt butter with olive oil. Add garlic and cook until fragrant. Stir in tomato paste and cook until darkened.

Whisk in heavy cream and bring to a simmer. Add Parmesan, cooked gnocchi, and a splash of pasta water.

Season with salt, pepper, garlic powder, onion powder, and parsley. Stir until sauce is creamy and gnocchi is fully coated.

Serve topped with extra Parmesan and parsley.