Cook bacon in heavy sauté pan until crisp.  Remove bacon and drain on paper towels.  Pour off all but 1-2 tbsps. of the bacon fat.  Cook onion in the bacon fat over medium high heat until soft but not colored.  Add mushrooms and brown.  Add sun dried tomatoes, cannellini beans and cooked bacon to the pan along with the pesto and the cooked gnocchi.  Stir gently but well over medium low heat until everything is heated through.  Serve with freshly grated Parmesano Reggiano.

For the pesto:

Place all of the ingredients except the olive oil in the bowl of a food processor.  Chop fine.  With motor running drizzle in the olive oil until a smooth rather thin consistency.  Place in airtight container.  Cover pesto with a piece of plastic wrap touching the pesto and then the lid.  This will help prevent the leftover pesto from turning brown.  Will keep for a few days in the refrigerator.