Saucy Mascarpone and Bacon Gnocchi with Salad

Put a drizzle of oil in a large frying pan on medium heat and add the gnocchi. Fry for 8-9 mins, stirring occasionally, until crispy around the edges and slightly browned. Once cooked, take the pan off the heat.

While your gnocchi is cooking, get started with your sauce! Put a large frying pan on medium-high heat and add your bacon. Fry for 5-6 mins or until browned and slightly crispy, then remove from the pan with a slotted spoon (try to leave most of the oil in the pan).

Reduce the heat to medium, add your spring onion and tomatoes along with a good grind of pepper. Cook for 3-4 mins then add the tomato purée and cook for another minute. Throw in the stock pot with the water (the amount specified in the ingredient list above) and stir to dissolve. Bubble away for 2 mins before stirring through the baby spinach (until it wilts), then add the mascarpone and bacon to the pan and mix everything together.

Add your gnocchi to your sauce along with three-quarters of your parsley and gently stir to combine.

Squeeze the juice from the lime into a large bowl and add the honey and the olive oil (the amount specified in the ingredient list). Mix together with a fork. Put the baby leaf salad in the bowl along with your cucumber and give it a toss around so everything gets a good coating.