Fill a saucepan with water and wait for it to boil. In the meantime, ad your bacon lardons to a cold pan and set the heat to medium-high. Don't add any oil! The bacon's fat will render and allow it to crisp just perfectly!
100 gr Bacon Lardons
When your bacon is nice and crispy, separate the solids from the fat it released in the pan. Keep all that liquid goodness on the side.
When the water boils, add a generous pinch of salt and throw your gnocchi in. Cook for 2 minutes, you will know your gnocchi is ready when they all float to the surface.
500 gr Gnocchi
When the gnocchi is cooked, drain them. Grab a casserole dish and add your drained gnocchi.
Add Passata, low moisture mozzarella, half of your bacon, dried oregano, bacon rendered fat and oil to the same casserole. Heat your static oven at 220 degrees celsius and cook for 10 minutes, just until the mozzarella melts.
150 gr Mozzarella, 4 tbsp Olive Oil, 300 gr Tomato Passata, 2 tbsp Dried Oregano
After 10 minutes, add freshly grated parmigiano reggiano to cover the entirety of the surface. Add the casserole back in the oven and cook on the top shelf for 5 minutes, until the parmesan melts.
40 gr Parmigiano Reggiano
Seve and top with some fresh basil! And just like that, you did it! Good job! Buon appetito! 🍝✨
