Gnocchi, Bacon and Fennel-Tomato Salad in Glasses

Trim the fennel, rinse, cut in half and cut into thin slices. Rinse the tomatoes and cut into quarters or halves. Puree tomatoes in a blender. Heat 1 tsp butter in a pan and cook the bacon over medium heat on both sides until crispy. Drain on paper towels.

In the meantime, cook the gnocchi according to package instructions. Heat the rest of the butter in a pan and add the drained gnocchi. Season with salt, pepper and red pepper flakes. Heat the mashed tomatoes in a pot, season with salt and pepper.