Creamy Bacon and Pea Gnocchi with Pesto Arugula

Cook your bacon

Slice bacon into small chunks. Place into a cold pan and turn to medium heat. Cook down until bacon begins to crisp. Remove from pan and place on a paper towel to drain. Set aside.

Optional: because this is a white sauce, for a cleaner looking sauce, strain your bacon fat and wipe out your pan. If you don't want to do this you can leave fat in pan and wipe out all but about 2 tbsp, just know that the remaining bits of bacon left in the fat will show up in the sauce and not look quite as nice. 100% edible still just depends how fancy you want to get.

Prep your arugula

Start boiling water for your gnocchi now - season generously with salt.

To a small bowl, add arugula with a pinch of salt, squeeze of lemon, and 2 tbsp pesot. Mix well and set aside.

Cook your pasta

You'll have to move quick here so get your remaining ingredients ready (cream, cheese, peas, vermouth and garlic).

Heat your bacon frying pan back up over medium high heat. While warming, start boiling your gnocchi (it should take about 3 mintues). In the the final minute, add your peas. Reserve some of the pasta water.

While your gnocchi cooks, add 2 tbsp bacon fat to pan, then add minced garlic and cook for 30 seconds. Add 2 tbsp vermouth and cook for about 30 seconds. Immediately add strained gnocchi and peas to pan, give it a toss, and immediately add 1/2 cup cream and half of your cheese. Mix well and cook for about 30 seconds. Add remaining cheese, mix, remove from heat. Add a splash of pasta water if the sauce thickens up too much.

Serve

Divide gnocchi onto 2 plates, top with bacon, and pesto tossed arugula. Finish with more pecorino and fresh pepper.