Gnocchi with crispy bacon, sun-dried tomatoes and mozzarella

800g potato gnocchi

200g streaky bacon, chopped

250g fresh mozzarella, drained and torn

150g baby spinach

100g sun-dried tomatoes, drained and chopped

Large handful fresh basil

1 tbsp olive oil

1 onion, finely diced

3 garlic cloves, finely chopped

2 tbsp tomato purée

2  400g tins chopped tomatoes

100ml water

1 tsp dried oregano

Pinch of chilli flakes, optional

Salt and black pepper

Zest of ½ lemon, optional

Crisp the bacon: Fry the bacon in a large, deep frying pan over medium heat until golden and crisp. Remove and drain on kitchen paper. Leave about 1 tbsp of bacon fat in the pan.

Start the sauce: Add the onion to the pan and cook gently for 6–8 minutes until soft, adding a little olive oil if needed. Add the garlic and cook for 1 minute.

Make the tomato sauce: Stir in the tomato purée and cook for 2 minutes. Add the chopped tomatoes, water, oregano and optional chilli flakes. Simmer uncovered for 15–20 minutes until thickened. Season with pepper and a little salt, tasting first because the bacon is salty.

Add the greens: Stir in the sun-dried tomatoes and spinach. Cook for 2–3 minutes until wilted, then add most of the torn basil.

Cook the gnocchi: Boil in salted water according to the packet instructions, usually 2–3 minutes. Reserve a mug of cooking water, then drain.

Combine: Gently toss the gnocchi through the sauce, adding a splash of cooking water if needed. Fold in half the crispy bacon.

Melt the mozzarella: Scatter the torn mozzarella over the gnocchi. Cover and cook over low heat for 2–3 minutes until softened and starting to melt.

Finish: Top with the remaining crispy bacon, fresh basil, black pepper and optional lemon zest.