Gnocchi with Zucchini, Red Peppers and Cherry Tomatoes

1 lbs             Gia Russa Potato Gnocchi
4 oz             Italian Pancetta (diced)
1 medium    Zucchini Squash (diced)
1 large         Red Bell Pepper
18                Cherry Tomatoes (sliced in half)
1 medium     Onion
1/2 cup        Red Wine
2 oz             Fresh Basil (coarsely chopped)
2 oz             Pecorino Romano Cheese
3 cloves       Garlic (chopped)
2 Tbsp         Extra Virgin Olive Oil
4 Tbsp         Salt (for boiling Gnocchi)
Sea Salt and Pepper to taste

In a large frying pan, brown pancetta over medium high to render fat.  Add olive oil, onion and and garlic and stir for 3 minutes.  Add peppers and zucchini and continue to cook for 5 minutes. Add tomatoes and cook for two more minutes.

Cook gnocchi in 6 qts of water and 4 tbsp of salt for two minutes.

Drain gnocchi and add to frying pan along with red wine and basil.  Lower heat and cook for 1 minute while gently stirring.  Toss with pecorino cheese.  Season with sea salt and pepper to taste.  Serve immediately.