a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the gnocchi. Cook, turning regularly, until lightly golden and crispy, 5-6 mins.

a) While the gnocchi fries, halve, peel and chop the onion into small pieces.

b) Peel and grate the garlic (or use a garlic press).

c) When the gnocchi is cooked and crispy, transfer to a bowl and cover with a lid or foil to keep warm. 

d) Give the pan a quick wipe.

a) Return the frying pan to a medium-high heat with a drizzle of oil.

b) Once hot, add the diced chicken and bacon and fry for 3-4 mins, until starting to brown lightly. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

c) Stir in the onion and mushrooms and stir-fry until the veg has softened and the chicken and bacon are cooked, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle. Cook bacon thoroughly.

a) Meanwhile, cut the tomato into 2cm chunks.

b) In a medium bowl, combine the balsamic glaze and oil for the dressing (see pantry for amount). Stir in the tomato and season with salt and pepper. Set aside for now.

c) Add the garlic to the chicken and bacon and fry for a further min, until fragrant.

d) Stir in the creme fraiche, chicken stock paste and cheese. Heat until piping hot and the cheese has melted.

a) Stir in the truffle zest and cooked gnocchi. Add a splash of water if it's too thick. Season with salt and pepper.

b) Add the rocket to the balsamic tomato chunks and toss together.

a) Share the creamy truffle gnocchi between your serving bowls.

b) Serve the rocket and tomato salad alongside.