Recipe: Heat the olive oil in a large heavy skillet and saute the onion, garlic and mushrooms for 4 minutes. Chop finely the roasted red peppers and add it to the skillet. Saute for 2 minutes more. Deglaze with the chicken stock and add the passata. (If you can't find passata, use crushed tomatoes instead.) Add also the basil and season to taste with salt and pepper. Thicken the sauce a little bit by reducing it over high temperature for 3-4 minutes. In the meantime, bring 3 quarts (litres) of water to a rolling boil, add 1 teaspoon salt and drop the gnocchi. When the gnocchi rise to the surface of the water, boil for 1 minute more after that, strain them and toss them with the sauce. Serve the gnocchi immediately and top them with grated Pecorino Romano cheese.