Gnocchi - pesto basil with bacon lardons

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Step 1

Add the gnocchi directly to a large frying pan with a generous drizzle of olive oil. Fry over medium-high to high heat for 20 minutes, stirring every few minutes until the gnocchi is golden brown and crispy on all sides. Do not boil the gnocchi.

Step 2

Meanwhile, finely chop 1 onion and cook it in a separate frying pan over medium heat until it begins to soften. Add 2 cloves of minced garlic and continue cooking until the onion and garlic are lightly golden.

Step 3

In a third frying pan, cook the bacon lardons until they are crispy. Set them aside while you continue preparing the vegetables.

Step 4

Slice the mushrooms and add them to the onion and garlic. While they are cooking, chop ½ zucchini and 1 bell pepper, then add both to the pan. Cook everything together for about 10 minutes, allowing the vegetables to soften. If the mushrooms release excess liquid, drain it from the pan, then add the cooked bacon lardons.

Step 5

Season the vegetables with a small pinch of salt, paprika powder, and black pepper. Stir well to evenly distribute the seasoning.

Step 6

Add the pesto to the vegetable mixture and stir until everything is evenly coated. Let it cook for another 5 minutes over low heat.

Step 7

Combine the crispy gnocchi with the pesto vegetable mixture. Stir gently until everything is well mixed and heated through.

Step 8

Serve immediately and garnish with fresh basil leaves before serving.