Creamy Gnocchi

• 500g gnocchi
• 2 teaspoons olive oil
• 2 rashers bacon, trimmed of fat, cut into strips
• 150g flat mushrooms, sliced
• 1 red onion, cut into thin wedges
• 60g block PHILADELPHIA Light Cream Cheese, softened
• 1 cup light cream
• 2 cloves garlic, finely sliced
• 1/2 cup basil leaves, plus extra for garnish

1. Bring a large saucepan of water to the boil.
2. Add gnocchi and cook for 5 minutes, or until gnocchi floats to the surface.
3. Drain.
4. Heat oil in a frying pan.
5. Cook bacon, mushrooms and onion over a medium heat until browned.
6. Remove from pan.
7. Add Philly*, cream and garlic to the same pan.
8. Gently simmer until heated through.
9. Return bacon mixture to the pan with the gnocchi.
10. Toss to coat, and continue cooking over a low heat until gnocchi is heated through completely.
11. Stir in basil leaves, and serve immediately topped with extra basil.

olive oil, rashers bacon, mushrooms, red onion, cream cheese, light cream, garlic, basil

Taken from www.kraftrecipes.com/recipes/creamy-gnocchi-104165.aspx (may not work)