Bacon, Roast Tomato And Arugula Pesto With Gnocchi - cooking recipe

Ingredients

9 oz bacon, coarsely chopped
1 None medium red onion, halved, cut into thin wedges
9 oz cherry tomatoes, halved
2 cloves garlic, minced
2/3 cup vegetable or olive oil
1/3 cup sliced almonds, toasted
1.5 oz shaved Parmesan cheese
2 oz baby arugula
1 1/4 cups heavy cream
1/3 cup chicken stock
13 oz potato gnocchi
3 tbsp torn fresh basil leaves

Preparation

Preheat oven to 400\u00b0F. In a roasting pan, toss bacon, onion, tomatoes and garlic with 2 tbsp oil. Season. Roast for 8-10 mins, or until tomatoes soften slightly.
Meanwhile, in a food processor, pulse almonds and 1/2 the Parmesan until finely chopped. Add arugula and process until combined. With the motor running, gradually add remaining oil to form a smooth paste. Season. Bring cream and stock to a simmer then stir in pesto until combined.
Cook gnocchi in boiling salted water for 3-4 mins, or until they float to the surface. Transfer to cream sauce using a slotted spoon. Add tomato mixture and toss until heated through. Remove from heat and add basil. Season. Spoon into serving bowls and sprinkle with remaining Parmesan.