Clean the bruscandoli and boil them until they are soft. Prepare the chickpea cream. Fry the chopped shallot in a drizzle of oil, add the chickpeas and vegetable broth and blend everything together. Cook over low heat stirring occasionally. Dice the smoked scamorza cheese. When the cream is hot, add the scamorza cheese and stir to melt it well.

In the meantime, heat the bacon in a non-stick pan without adding anything and put the grilling pan on the heat. Cook the gnocchi in plenty of salted water (1 minute and they are ready). Drain and dry them. Pass them in a drizzle of oil and put them on the hot grilling pan. Leave them one minute on each side to grill. Then place them on the chickpeas cream that you have distributed in the plates. Add the bacon to the strips and the bruscandoli. Finish off the plate with a drizzle of oil and a pinch of pepper.