Creamy Gnocchi

• 1 lb. (450 g) frozen gnocchi, uncooked
• 4 slices bacon, chopped
• 1/2 lb. (225 g) fresh cremini mushrooms, sliced
• 1 red onion, slivered
• 3 cloves garlic, minced
• 125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
• 3/4 cup 25%-less-sodium beef broth
• 1/4 tsp. black pepper
• 1/4 cup small fresh basil leaves
• 1/4 cup shredded Parmesan cheese

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, cook bacon in large skillet on medium-high heat 2 min.
3. Add vegetables and garlic; cook and stir 5 min.
4. Add cream cheese and broth; cook 2 to 3 min.
5. or until cream cheese is melted and sauce is well blended, stirring constantly.
6. Drain pasta.
7. Add to sauce in skillet with pepper; stir gently to evenly coat pasta.
8. Cook 2 to 3 min.
9. or until heated through, stirring constantly.
10. Stir in basil.
11. Serve topped with Parmesan.

frozen gnocchi, bacon, cremini mushrooms, red onion, garlic, cream cheese, black pepper, fresh basil, parmesan cheese

Taken from www.kraftrecipes.com/recipes/creamy-gnocchi-137427.aspx (may not work)