Gnocchi with bacon and pecorino

Heat a frying pan without oil or butter and fry the bacon in 5 minutes until crispy. Turn halfway.

Remove from the pan and drain on kitchen paper.

Halve the tomatoes and fry in the remaining shortening on the cutting edge for 6 minutes on medium heat.

Meanwhile, cook the gnocchi according to the instructions on the packaging.

Drain, spoon on a flat dish and break the bacon above it. Scoop the tomato and rocket through it. Scrape the cheese and sprinkle with the basil.