Set aside at least 1/4 cup of the oil from the jar of sun-dried tomatoes. Then remove about 5-6 sun-dried tomatoes (about a 1/4 cup, or more to taste) and dice.
Open microwaveable package (opening from one corner so that it can be resealed) and remove the tomato basil seasoning.
Remove the Little potatoes and slice in half.
Place sliced Little potatoes back into the microwaveable packaging and re-seal (note: this won't be a tight seal, just making sure the top is put back before microwaving.)
Microwave potatoes for 5 minutes.
While potatoes are cooking, bring water to a boil in a 4-quart pot. Boil gnocchi for about 3 minutes. You'll know when the gnocchi is ready when they begin floating to the top.
Turn off heat and drain the cooked gnocchi and place back into the pot.
After potatoes are cooked, add them to the pot with the gnocchi and pour in reserved oil.
Then add diced sun-dried tomatoes and tomato basil seasoning packet from microwaveable Little potatoes.
Give it all a gentle stir to combine thoroughly. You want to make sure it all gets coated well.
Top with shredded mozarella and fresh basil.
Cover the pot with a lid to allow the cheese to melt.
Note: The pot is not on any heat at this point. We're just using the residual heat from the potatoes and gnocchi to allow it to melt. If necessary, you can turn the heat on low to allow the cheese to melt faster. Just keep a close eye on it.
Then serve and dig in. Top with more fresh basil, if you prefer.
Notes
You want to look for the sun-dried tomatoes that are packed in olive oil and seasoned with Italian herbs. This is going to add a ton of flavor to this recipe!
About 1/2 tablespoon of Italian seasoning can be substituted for the seasoning packet in this recipe.
Small baby gold potatoes can be used in substitution for the package of Little Potatoes. You'll need a pound and they can be microwave in the same way (just make sure you use a microwave-safe dish).