Gnocchi stuffed with tomato and mozzarella cheese on a bed of creamed peas and crispy bacon

To prepare the cream of peas, start by browning a clove of garlic in a pan with some evo oil. When it is browned, remove the garlic and pour in the peas. Cook them for a few minutes with a pinch of salt. Using an immersion blender, blend the peas and a drizzle of oil. You will get a smooth, semi-liquid cream. Take another clean nonstick skillet and cook the bacon until it is crispy.

Now move on to the gnocchi. Melt the butter in a frying pan, add the bacon and 100 ml of water. Bring to temperature and pour in a package of gnocchi stuffed with tomato and mozzarella. They will be ready in 3 minutes. Lay the cream of peas on the bottom of the dish and pour in the freshly cooked gnocchi. Add parmesan or grana padano cheese to taste.

Thanks to chef Alessandro Argento.