Bacon, Tomato and Basil Gnocchi

Steps

1. oven to high grill. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Toss bacon and cauliflower on prepared tray with a drizzle of oil. Grill (on second highest rack) for about 10 minutes, until bacon is crispy and cauliflower is tender. Turn once during cooking.
3. While bacon and cauliflower cooks, pour boiling water and a pinch of salt in a large, deep fry-pan and bring to the boil. Add gnocchi and cook for about 3 minutes, until tender and pieces float to the surface. Reserve ½ cup gnocchi cooking water, then drain well.
4. Return pan to a medium-high heat with butter and a drizzle of oil. Cook gnocchi, in a single layer, for about 2 minutes, until starting to turn golden and crispy. Shake pan to loosen and stir with a wooden spoon. Cook for a further 1 minute, until golden and crispy all over.
5. Reduce heat to medium, add tomato and basil sauce and corn and cook for about 3 minutes, until sauce is heated through. Gently fold through reserved gnocchi water, ¼ cup a time, adding more if needed to loosen the sauce. Season to taste with salt and pepper.
6. While gnocchi cooks, prepare salad. Roughly tear lettuce leaves; cut cucumber in half lengthways then thinly slice; thinly slice spring onions (if using). Toss in a large bowl along with balsamic dressing and set aside. Crumble feta cheese and set aside.
7. divide tomato and basil gnocchi between plates or bowls and top with cauliflower and bacon. Sprinkle over feta cheese. Serve salad on the side.