In a dry frying pan, cook the lardons over a high heat for about 5 minutes until crisp. Add the cherry tomatoes and fry for one minute, then remove from the heat.
In a large bowl, mix together the ricotta, crème fraîche, lemon zest and juice and parsley. Stir into the bacon and tomato mixture.
Bring a large pan of water to the boil. Cook the beans for 2 minutes, then add the gnocchi and cook for a further 3 minutes, until the gnocchi start floating to the top. Drain, then add to the pan of sauce and stir gently to combine. Divide between 4 bowls and top with the rocket.