Gnocchi with Creamy Mushroom Sauce

Ingredients

• 1400 g gnocchi(400g)
• 2150 g cured bacon(150g)
• 3200 g portobello mushrooms(200g)
• 4200 ml cooking cream(200g)
• 50.5 onion(50g)
• 63 garlic cloves(9g)
• 71 teaspoon salt(5g)
• 80.5 teaspoon black pepper(1g)
• 930 g grated parmesan cheese(30g)
• 105 g fresh basil(5g)

Instructions

1. 1Finely chop the onion and garlic. Cut the cured bacon into long, thin strips.
2. 2In a pot, cook the bacon over medium heat, stirring occasionally, until crispy. Remove and drain on paper towels. Discard excess fat from the pot.
3. 3In the same pot, sauté the onion and garlic in the remaining fat. Slice the mushrooms and add them to the pot. Cook over medium heat until tender.
4. 4Add the cooking cream, season with salt and black pepper, and add grated parmesan cheese to taste. Reduce the sauce for a couple of minutes until creamy.
5. 5Meanwhile, cook the gnocchi in plenty of salted boiling water according to package instructions (usually until they float).
6. 6Drain the gnocchi and combine with the mushroom sauce. Add the crispy bacon and some chopped fresh basil. Toss lightly and serve immediately.