Foodie Friday: Zesty Ricotta, Bacon & Tomato Gnocchi

(Serves 4)

Ingredients:
125g smoked bacon lardons
335g cherry tomatoes, halved
80g ricotta
100ml low-fat crème fraîche
Zest and juice of 1 lemon
30g fresh flat-leaf parsley, chopped
300g dwarf beans, trimmed
500g fresh gnocchi
Wild rocket baby leaf salad

Method:
1. In a frying pan, cook the lardons over a high heat until crispy, about 5 minutes. Add the cherry tomatoes for a minute, then remove from the heat.
2. In a large bowl, mix together the ricotta, crème fraîche, lemon juice and zest and parsley. Stir into the bacon and tomato mixture.
3. Bring a large pan of water to the boil. Add the beans for 2 minutes, then add the gnocchi for a further 3 minutes, until the gnocchi start floating to the top. Drain, then add to the pan of sauce and stir gently to combine.
4. Divide between 4 bowls and top with the rocket salad to serve.