Gnocchi con funghi e pomodoro

serving suggestion

Ingredients

• 1/2 of a Spanish Onion, finely diced
• 1 large or 2 small cloves of garlic, finely chopped or minced
• 4 rashers of short cut bacon, finely diced
• 1/3 of a salami, finely diced
• 6 large button mushrooms, sliced
• 1 can of tomatoes
• 1 tspn dried basil (or equiv fresh)
• 1/2 tspn of dried oregano (or equiv fresh)
• salt and pepper to taste
• olive oil
• 500g gnocchi

Method

Boil a pot of water of sufficient size to cook your gnocchi, with a couple of heaped teaspoons of salt.
While that is coming to temperature, in a sauté pan, put the olive oil and all the ingredients except the tomatoes and herbs. Sauté for a few minutes until the onion is transparent.
Add the tomatoes and herbs, simmer for approx 15-20 mins.
When the sauce is reduced to your liking, and the water boiled, add the gnocchi to the water and continue to boil. The gnocchi is done when it rises to the surface (about 3-4 minutes).
Serve with pecorino romano cheese.