Gnocchi stuffed with tomato and mozzarella on cream of green peas and crispy bacon
The softness of our stuffed gnocchi meets the green peas’ freshness and the bacon’s crunchiness
- Gnocchi stuffed with tomato and mozzarella: 350 gr
- Green peas: 150 gr
- Water: 100 ml
- Garlic cloves: 1
- Butter: 50 gr
- Extra virgin olive oil, salt, Parmesan cheese: to taste
To make the cream of green peas brown a clove of garlic in a pan with some extra virgin olive oil. When it’s brown, take the onion out and pour in the green peas. Cook them for a few minutes with a pinch of salt. With a hand blender mix the green peas with some oil until light and creamy. In another pan fry the bacon until crispy.
Now take a new pan and melt the butter. Add the bacon and 100 ml of water. When it’s boiling pour in the mamma emma gnocchi stuffed with tomato and mozzarella. They’ll be ready in 3 minutes. Lay down on the plate the green peas cream and add the gnocchi on top. Sprinkle with Parmesan cheese.
Thanks to chef Alessandro Argenti.