Cook gnocchi following packet directions. Drain and set aside.
Heat a large non stick frypan over medium-high heat and add bacon. Cook for 4-5 minutes or until crisp. Reduce heat, add Leggo's Pesto and cream. Gently bring to a simmer, stirring occasionally.
Gently stir gnocchi through sauce with half of the parsley. Serve immediately garnished with remaining parsley.
For added heat, add 1 chopped red chilli when cooking bacon.