Cook gnocchi according to the packet directions, drain and tip into a greased casserole dish. Cut smoked streaky bacon
into 4 cm chunks and fry until golden brown, scoop out and add to the gnocchi. Fry a chopped shallot in the bacon fat
until softened, sprinkle a little flour into the pan and cook for another minute or two, then add some milk to make a sauce,
stirring to break up any lumps. Add a handful of frozen peas and a Tbs or two of grain mustard and cook for another minute
or two, until thick and creamy, then pour over the gnocchi and bacon, mixing well. Sprinkle over some breadcrumbs mixed
with grated parmesan cheese, and bake in a 180°C oven for 30 minutes, until bubbling and browned. Serve with a side salad.