Gnocchi with Corn, Tomatoes and Bacon

12 ounces thick-cut bacon, cut crosswise into 1/4-inch strips

4 scallions, thinly sliced, white and green parts divided 

Kernels from 4 ears of corn (about 2 cups)

1/2 cup heavy cream

1 1/2 cups cherry tomatoes 

1 (1-pound) package gnocchi, prepared according to package directions 

In a large skillet over medium heat, cook bacon until crisp, about 8 minutes. Using a slotted spoon, transfer bacon to a plate, leaving fat in pan. 

Add scallion whites to pan and sauté until soft, about 2 minutes. Add corn and sauté until cooked through, about 3 minutes. 

Using a slotted spoon, transfer half of mixture to a food processor and add cream. Add tomatoes to pan and, while they’re cooking, puree corn mixture until mostly smooth. 

When tomatoes are soft, about 10 minutes, stir corn puree into pan and heat through. Add gnocchi and toss to coat. Season with salt and pepper to taste. Serve topped with bacon pieces and scallion greens.