Pesto Gnocchi & Bacon Bake

Pre-heat oven to 140 degrees.

To make the pesto lightly fry the pine nuts until golden brown and then transfer to a blender along with the basil, parmesan cheese, olive oil, garlic, salt and pepper and blend together until you have a smooth slightly runny sauce. You can add more parmesan cheese or basil to taste. Set a side.

Bring a pan of water up to the boil and add Gnocchi for 3 minutes, drain and set a side.

Next roughly chop your onion and lightly fry over a medium heat until soft. Chop up the bacon rashers and add them to onions and fry for about 3-5 minutes. Add a teaspoon of garlic powder, dried coriander leaf and dried basil.

Chop up your tomatoes into quarters and then chop those quarters in half and add to the onion and bacon along with the Gnocchi.

Add the Pesto to the frying pan and stir until all ingredients are covered with the pesto.

Transfer frying pan contents to an oven proof dish, sprinkle grated Mozzarella and Chedder cheese over the top and pop it in the oven at 140 degrees for 10 minutes or until the cheese is golden.

Serve with salad and garlic bread