Start this recipe by placing the bacon slices onto a baking tray and bake for 5-10 minutes until crispy. Remove from the oven and allow to cool. Meanwhile, make the pea puree by frying the shallot and garlic together for 2 minutes with a drop of oil and butter. Pour in the hot vegetable stock and bring to the boil. Add in the peas and turn off the heat. After 3 minutes, remove off the heat, season with salt and pepper and blitz in a liquidizer with some fresh basil leaves till smooth. Alter consistency with more stock if necessary. For the gnocchi, chop the potatoes into even-sized pieces, and then cook them until tender. Mash the potatoes or pass them through a sieve. Add 2/3 of the Parmesan cheese, egg yolk, and season well with salt and freshly ground black pepper. Add the flour and quickly work it into the potato till you have a nice, smooth dough. If the dough is slightly sticky, add in a little more flour. Cut the dough into three or four pieces and roll each into a long tubular shape, about the thickness of your finger, and cut off pieces 2.5cm/1in long. Roll each one into an oblong. As you go, keep the gnocchi on a tray, sprinkled in a little flour (semolina or rice flour are best as they will not be absorbed into the dough). To cook the gnocchi, drop batches into a large saucepan of boiling water, taking care not to over crowd the pan or the gnocchi will stick. The gnocchi are done when they float to the top. Remove the cooked gnocchi with a slotted spoon and toss in a little olive oil. To serve, spoon the pea puree into the base of 2 deep pasta bowls. Spoon over the Pecorin gnocchi, then sprinkle over the chopped crispy bacon. Toss over a few fresh basil leaves and serve immediately