Gnocchi with Artichokes and Sundried Tomatoes - The Scramble

Ingredients

• 16 oz. tri-color gnocchi, regular gnocchi, or rigatoni noodles (use wheat/gluten-free, if needed)
• 1/4 cup extra virgin olive oil
• 1/4 tsp. crushed red pepper flakes (optional)
• 2 cloves garlic (minced, about 1 tsp.)
• 1/2 cup dried or marinated sundried tomatoes (thinly sliced)
• 14 oz. artichoke hearts, (drained and quartered)
• 4 fresh sage or basil leaves (slivered)
• 1/2 cup grated Parmesan cheese or grated or diced Gouda cheese