Corn gnocchi in coriander and bacon pesto, with buffalo mozzarella balls

For the pesto:

In a frying pan with a tablespoon of butter toast the chopped bacon, and add a few cloves of garlic to brown, then set aside with all the fat that it throws. In a blender add the olive oil and roasted garlic, then add fresh peeled garlic and cilantro, blend until you get the pesto, add salt to taste and a touch of pepper.

For the gnocchi:

Knead the corn flour with the eggs, add a touch of salt and Paprika, when you have a dough with a plasticine texture extend making some long sticks and then cut them to the desired size. Put them to cook in previously boiling water, when they float they are ready. Once the gnocchi and pesto are ready, in a frying pan add the pesto, a few cubes of mozzarella and the gnocchi, when the cheese has melted it is ready to serve. When serving, place a ball of fresh cheese on top of the gnocchi and sprinkle with pesto.

We know that the traditional pesto has basil, pine nuts and parmesan, but I loved this version in my own way.