Peel and finely chop the garlic. Halve the chilli. Scoop out the seeds and white pith, then finely chop the chilli. Halve the cherry tomatoes. Roughly chop the rocket.
Put a deep frying pan or wok on a medium heat for 2 mins, then add the lardons with ½ tbsp oil. Fry for 5-6 mins, stirring often, till the lardons are golden and crisp looking. Lift the lardons out of the pan, leaving as much of the fat in the pan as possible, and pop them onto a plate.
Add the gnocchi to the pan. Fry for 4-5 mins, stirring now and then, till the gnocchi has picked up a golden colour.
Add the garlic, chilli and tomatoes to the pan. Scoop the lardons back in. Drizzle in 1 tbsp balsamic. Toss to mix, then pop a lid on the pan (or use a baking tray if you don't have a lid) and cook for 5-8 mins till the tomatoes have softened.
While the gnocchi cooks, drain the mozzarella and coarsely grate it.
Stir the mozzarella and most of the rocket into the gnocchi. Divide it between 2 warm plates and top with the remaining rocket to serve.