Recipe: Creamy Garlicky Gnocchi, with mushrooms and bacon

This was just what I needed- I made this for myself on saturday night as a nice carbohydrate rich, starchy meal, to have before my race on the sunday morning. Because i heard that's what experienced runners do- they tend to have starchy foods such as rice, pasta or potatoes the night before a race, to keep their energy levels going. Yesterday I completed a 10k run in Corsham, which was in aid of "RUH prostate Cancer", and I also raised extra money for my charity of choice WSPCA (World Soceity for the Protection of Animals). I completed it in 1 hour, 9 minutes, and 30 seconds. I am very proud of myself, as that is a very good time for my first 10k race, and i'm also very proud of myself because i've wanted to do a 10k for so long, it's always been a "New Year's Resolution"- and this year I actually did it!

This dish is a simple and quick dinner for one, very comforting and creamy! You'll find my wild garlic pesto recipe is on my asparagus soup recipe, if you fancy making it. If not, I think that any other type of pesto would work well in this dish.

Creamy garlicky gnocchi with mushrooms and bacon (serves 1)

130g pre-packaged gnocchi
1 tsp olive oil
75g button mushrooms, quartered
1 rasher smoked bacon, diced
35g wild garlic pesto (or use any flavour you fancy!)
50g Philadelphia
Salt and lots of black pepper
Basil leaves for garnish.

1. Fry the bacon and button mushrooms in the olive oil for 5 minutes. Meanwhile, boil the gnocchi according to packet instructions.
2. Drain the gnocchi, reserving 60ml of the starchy water you have boiled it in. Add the cooked gnocchi, pesto and Philadelphia to the mushrooms and bacon. Stir until well combined and the sauce is nice and thick. Season to taste, garnish with basil and serve!