Start by boiling the gnocchi according to the package instructions. Rinse well, and place on a large baking tray, just so they don’t stick together.
In the meantime, drain the oil from the sun-dried tomatoes into a small dish. Place the tomatoes into a food processor (a smoothie cup works great, too), add water, and blend until smooth. You’ll end up having a paste with a sour cream consistency.
Heat a large, non-stick pan and add 1 ½ tbsp. of the reserved olive oil. Add the gnocchi and fry them for about 5-7 minutes, until they turn golden and a crust forms. After that, remove the gnocchi from the pan.
To the same pan, add the pureed tomatoes, red pepper flakes, Half & Half, Parmesan cheese, and a pinch of salt. Cook for about 2-3 minutes, stirring occasionally. You can adjust the consistency of the sauce by adding a little water, if needed.
Add the gnocchi to the sauce, stir, and garnish with chopped parsley and Parmesan. Serve.