Method

• 1.
  Line a large tray with baking paper.
• 2.
  Combine the ricotta, parmesan and egg in a bowl. Mix well using a wooden spoon and season. Add the flour and mix until just combined to form a soft dough. Do not overwork the dough.
• 3.
  Turn out dough on a work surface lightly dusted with flour and divide into 6 equal pieces. Using both hands dusted with a little extra flour, gently roll each piece to a 60cm-long, 2cm-wide log. Cut into 2½-cm pieces, gently pinching each gnocchi in the middle, and place onto lined tray.
• 4.
  Bring a large pan of water to the boil. In batches, gently slide gnocchi into water. Once the water has returned to the boil, turn down to a gentle simmer and poach gnocchi for 2 minutes. Drain and plunge into iced water for 3 minutes, then drain. Drizzle over a little oil. Set aside.
• 5.
  To prepare vinaigrette, heat half the oil over a medium heat. Add bacon and butter and cook for 5 minutes, stirring often, until bacon is starting to crisp. Remove from pan onto a plate lined with paper towel. Add tomatoes and thyme to the same pan and cook for 3 minutes, stirring often. Add garlic and continue to cook for a further 2 minutes. Add vinegar to deglaze and cook for a further 1 minute or until vinegar has reduced by half. Turn off heat, set aside.

• 6.
  When you are ready to serve, working in batches, heat oil in a large non-stick pan over a medium heat, add butter, swirling pan to allow butter to melt and foam. Add gnocchi in a single layer of the pan and cook for 5 minutes or until golden, tossing regularly. Gently fold pan-fried gnocchi through tomato vinaigrette with rocket.
• 7.
  Divide among serving bowls, season and scatter with extra parmesan to serve.