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Heat the oil in a large frying pan over a medium heat.
Add the onion and fry for 5 minutes or until softened and beginning to brown.
Stir in the bacon and fry for 5–6 minutes or until golden and crisp, and the fat has been released.
Tip the gnocchi into the pan and fry for 2–3 minutes or until starting to brown a little, stirring them carefully to ensure they don’t break up.
Transfer the cooked gnocchi to a plate and set aside.
Combine the stock and cream in a jug and pour the mixture into the pan.
Season well with salt and pepper, then bring to a simmer and cook for 1 minute.
Stir in the chopped tarragon and frozen peas, then cook for a further 2 minutes or until the peas are warmed through and tender.
Return the gnocchi to the pan, gently stir into the sauce and cook for 1–2 minutes or until the gnocchi are warmed through.
Serve immediately.