Gnocchi with spinach, bacon and tomato

I always try to cook at least one dish out of every monthly issue of Taste magazine and one of my recent favourite dishes comes from the October 2009 issue. I have changed it slightly by replacing the prosciutto with bacon (cheaper and easier) and halved the amount of mascarpone they suggest (thinking of our waistlines). I have had loads of compliments for this dish, so try it as the carb component of your meal. It works well with a BBQ.

Ingredients:
1 x packet of Gnocchi (once again, you don't need to make this yourself. A good alternative can be found at Nosh, in the dry pasta section - it is much better than the supermarket kind, but use whatever you like).
half a packet of Mascarpone - about 125g (this is a soft cream cheese)
200g of bacon, cut into small pieces
half a bag of spinach (use more than you think it needs as once it cooks it disappears)
1 punnet of cherry tomatoes, halved
Parmesan grated for the top

Method
1 Preheat your oven - fanbake on 200 Celsius
2 Pre-cook bacon so it is crispy
3 Cook gnocchi according to packet instructions - usually only for a couple of minutes, or until it floats to the top.
4 In an oven-proof dish toss all of the ingredients together.
5 Top with Parmesan
6 Place in oven for about 15 minutes and grill the top if it needs it.

Don't expect any leftovers as there never are any in our house!