Gnocchetti with Sun-Dried Tomatoes, Feta and Parsley
Cook the gnocchetti in boiling salted water according to the package directions until al dente. Rinse and dry the parsley, then remove the leaves. Set aside some parsley for garnish. Drain the pasta, and mix with the remaining parsley. Drain and julienne the sun-dried tomatoes.
Mix the sun-dried tomatoes and some of their oil into the gnocchetti. Drain the feta cheese and cut into cubes. Mix the feta with the chili pepper and white balsamic vinegar. Top the gnocchetti with the feta mixture, garnish with the reserved parsley, and serve.