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

<p>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. </p> <p style="text-align: center">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 <a href="" target="" rel="">gnocchi stuffed with tomato and mozzarella</a>. 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. </p> <p style="text-align: center">Thanks to chef <a href="https://www.instagram.com/alessandroargento23/" target="_blank" rel="noopener">Alessandro Argento</a>.</p>