Mushroom Soup with Gnocchi and Sun-dried Tomatoes
Rinse and dry leek, cut into rings . Clean and quarter mushrooms. Cut tomatoes into strips. Cut pancetta into strips. Heat oil in a saucepan and saute pancetta briefly. Add mushrooms and saute until golden brown. Add leek and tomatoes adn saute briefly. Add broth and simmer for about 10 minutes on low heat. Add gnocchi and simmer for 5 more minutes. Season with salt and pepper and pour into bowls.
Sprinkle with Parmesan and chives, serve.