Mushroom Cream Sauce Gnocchi

• 350 grams Gnocchi (store-bought)
• 1/2 Onion (roughly minced)
• 1 clove Garlic (minced)
• 2 slice Bacon
• 1 pack Shimeji mushrooms
• 2 tbsp Plain flour
• 100 ml + 200 ml Heavy cream and water
• 300 ml Or milk
• 1 pinch Salt

1. Mince the onion and the garlic.
2. Cut the bacon into 1 cm pieces.
3. Heat butter in a frying pan and saute the garlic and onion.
4. Once tender, add the bacon.
5. The bacon will render a lot of oil.
6. Add the shimeji mushrooms.
7. Once softened, add the flour and continue cooking until there are no flour streaks.
8. Pour in the heavy cream and milk in 3 portions.
9. Adjust the flavor with salt and then turn off the heat.
10. Cover with a lid and let it sit.
11. Boil the gnocchi according to the packaging, drain, and coat with the sauce from Step 4.
12. While simmering over low heat, give it one more stir to finish.
13. Potato Gnocchi.
14. Kabocha Gnocchi.
15. Gnocchi with Tomato Sauce.

onion, clove garlic, bacon, pack, flour, milk, salt

Taken from cookpad.com/us/recipes/152717-mushroom-cream-sauce-gnocchi (may not work)