Preparation

Place the ricotta in a colander for 20 minutes to drain off any water.
In a bowl mix the ricotta with 1 teaspoon of Bauer Meat Dadocrema then add the flour, parmesan and egg yolk.
Knead into a soft ball.
Leave to rest for 15 minutes and in the meantime brown the slices of pancetta in a non-stick pan. When they are crispy, remove from the pan and leave to cool.
Bring a large pan of salted water to the boil and fill a pastry bag with the gnocchi dough.
Hold the pastry bag over the boiling water and use a knife to cut the gnocchi.
Cook for just a couple of minutes.
Drain and garnish with a drizzle of extra virgin olive oil and the crumbled crispy bacon.