Potato Gnocchi Tossed With Zucchini and Cherry Tomatoes

1 pkg      Potato Gnocchi

4 oz        Pancetta (diced)

1 med     Onion (diced)

1 large    Zucchini (chopped)

2 cups    Cherry Tomatoes (slice in half)

1/2 cup   Basil (roughly chopped)

1 tbsp     Chopped Garlic

2 tbsp     Extra Virgin Olive Oil

1/2 cup   Grated Pecarino Romano Cheese

3 tbsp     Salt

Freshly cracked Black Pepper to taste

In a large frying pan, add 1 tbsp Olive Oil and Panchetta.  Stir and fry for 5 minutes.  Add onion and fry until onion turns translucent.  Add Zucchini and saute for 5 minutes.  Add Tomatoes and Basil.

Heat 6 quarts of water to boil. Add Salt.  Add Gnocchi and boil for two minutes.  Drain and add to frying pan.  Crack black pepper over gnocchi and remove from heat.  Promptly plate and sprinkle liberally with Pecarino Romano Cheese.

Serve with Italian Bread and Olive Oil.