500g store-bought gnocchi
250g bacon, chopped
2 garlic cloves, crushed
1 teaspoon smoked paprika
1 400g tin chopped tomatoes
1 tablespoon tomato paste
handful cherry tomatoes, halved
1 teaspoon sugar
2-3 tablespoons cream/yoghurt
large handful fresh parsley, chopped
salt & pepper to taste
100g mozzarella, sliced

Pre-heat the oven to 200°c. Bring a large pot of salted water to the boil. In the meantime, make the sauce. In a large, hot frying pan, fry the bacon until starting to crisp with most of the fat rendered. Pour off most of the fat then add the garlic and smoked paprika and fry for 30 seconds. Add all of the tomatoes and the sugar and allow to simmer for 5 minutes. Remove the pan from the heat and stir in the cream/yoghurt, parsley and seasoning. Cook the gnocchi in the salted water until it starts floating to the top. Remove with a slotted spoon and add to the sauce. Transfer the gnocchi and sauce to an oven-proof dish and top with the sliced mozzarella. Place in the oven and bake for 10 minutes until the mozzarella is melted and golden. Remove from the oven and allow to rest for 5 minutes before serving.