• 125 g smoked bacon lardons
  • 335 g cherry tomatoes, halved
  • 80 g ricotta
  • 100 ml reduced fat crème fraîche
  • Zest and juice of 1 lemon
  • 28 g fresh flat-leaf parsley, chopped
  • 300 g dwarf beans, trimmed
  • 500 g fresh gnocchi
  • 70 g wild rocket


  1. 1

    In a dry frying pan, cook the lardons over a high heat for about 5 minutes, until crisp. Add the cherry tomatoes and fry for one minute, then remove from the heat.

  2. 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. 3

    Bring a large pan of water to the boil. Cook the beans for 2 minutes, then add the gnocchi and cook 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. 4

    Divide between 4 bowls and top with the rocket.

Nutritional Details

Each serving provides
  • Energy 1675kj 400kcal 20%
  • Fat 15.5g 22%
  • Saturates 8.8g 44%
  • Sugars 5.9g 7%
  • Salt 2.7g 45%

% of the Reference Intakes

Typical values per 100g: Energy 431kj/103kcal

Each serving provides

45.0g carbohydrate 4.5g fibre 18.1g protein

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