1. Finely dice the bacon. Peel and finely dice/chop the onion and garlic. Clean the mushrooms and cut them into thick slices. Cut the leek into rings, rinse well, so the soil/sand between the layers is washed out completely, then drain. Have all the other ingredients ready to cook.

2. Heat up a large (non-stick) frying pan or Dutch oven. Add some oil and fry the bacon until nicely browned. Next, add the onion and garlic and sauté briefly – about 2 minutes or so. Add the butter and let it melt. Add the mushrooms and cook/fry them for a few minutes. Stir often, so nothing burns. The mushrooms should lose quite a bit of volume and get nicely browned. This takes about 6-8 minutes. If you season with some salt at this point, the mushrooms cook a bit faster. Next, add the drained leek, the Herbs de Provence, and the dried oregano and let everything cook for a few minutes.

3. While the mushrooms are cooking, you can prepare the gnocchi according to the instructions on the package. Sometimes it is recommended to boil the gnocchi in advance – we usually just fry them in a non-stick pan until they have nicely browned. If you want to clean less pans/pots, you can fry the gnocchi in the large frying pan (or Dutch oven) first, then remove them and cook everything else in the same frying pan/Dutch oven.

4. Deglaze the mushrooms with the wine and let the wine cook away almost completely. Add the veggie stock and sour cream and mix well. Add the fried gnocchi and let everything simmer for another 4-5 minutes. Season to your liking with salt and pepper and serve.