Ingredients
½ tbsp olive oil  
8 rashers of streaky bacon, cut into pieces (or 80g of lardons) 
20g salted butter  
250g leeks, thinly sliced  
300g mushrooms (white or chestnut), sliced  
2 garlic cloves, minced  
7g parsley, finely chopped 
500g gnocchi  
150ml double cream  
60g extra-mature cheddar, finely grated  
40g parmesan, finely grated 
40g walnuts, toasted and chopped (optional) 
Salt 
Black pepper 

Put a large pot of boiling water on and add a tsp of salt. 

Heat the oil in a large frying pan over a medium heat and cook the bacon until golden and going crispy, around 10 minutes.  Don’t worry if the bacon starts to stick to the bottom, the leeks will remove this when it starts to soften. 

Add the butter and the leeks and cook for around 5-7 minutes until they are soft and starting to go golden.  Add the mushrooms and garlic and cook for around 10 minutes stirring to move them around and mix them through the mixture.  Cook until the liquid that is released has evaporated.  Add the parsley and stir through. 

Once the mushrooms are ready, stir the cream into the pan and add the cheddar.   

Meanwhile, cook the gnocchi until they float.  Remove the cooked gnocchi with a slotted spoon straight into the leek mixture not worrying too much about the clinging water and carefully stir to mix through.  If the sauce looks too thick, add some of the gnocchi water. 

Serve topped with the parmesan and walnuts.