Gnocchi with red turnip on saffron cream with pecans and crispy bacon cheeks

<ul> <li style="text-align: left">We slightly warm the pecorino cheese and stir in a sachet of saffron.</li> <li style="text-align: left">In a nonstick skillet, we cook the diced guanciale until crispy. We use the same skillet to toast the pecans. </li> <li style="text-align: left">Now we move on to the gnocchi. In a new nonstick pan, we melt a knob of butter and add 100 ml of water. We bring the sauce up to temperature and then pour in a package of gnocchi mamma emma with red turnip. They will be ready in 3 minutes. We pan-fry lightly in the pan with the guanciale to give them flavor. </li> <li style="text-align: left">We plate by laying the saffron cream in a soup plate, add the gnocchi, and decorate with the pecans and guanciale.</li> </ul> <p><img class="alignnone wp-image-6384 size-full" src="https://www.mammaemma.it/wp-content/uploads/2020/06/idee-ricette-zafferano.jpg" alt="" width="800" height="533" /></p> <p style="text-align: center">