• Add gnocchi to a baking sheet with 2 tbsp oil. Toss to combine. 
• Roast in the middle of the oven for 10-12 min, until tender and lightly golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, using 2 tbsp oil for each baking sheet.)
• Cut bacon in half crosswise.
• Heat a large non-stick pan over medium-high. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.**
• Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
• Discard bacon fat from the pan. Carefully wipe the pan clean. 

• Cut zucchini in half, and then into 1/4-inch moons.  
• Heat the same pan from step 2, over medium high.
• When pan is hot, add 1/2 tbsp (1 tbsp) oil, then baby tomatoes. Cook for 3-4 min, stirring often, until blistered. Season with salt and pepper, then remove to a plate. 
• Add 1 tbsp (2 tbsp) butter to the same pan, swirling to melt. 
• Add corn and zucchini. Cook for 4-5 min, stirring occasionally, until tender-crisp. Season with salt and pepper. 

• To the pan, add Smoked Paprika-Garlic Blend. Cook, stirring constantly, until veggies are coated, 30 sec. 
• Add sun-dried tomato pesto, cream and 1/4 cup (1/2 cup) water to the pan. Cook for 1-2 min, stirring occasionally, until slightly thickened. 
• Season with salt and pepper. 
• Remove the pan from heat. 
• Add gnocchi. Stir to coat. 

• Divide gnocchi between plates.
• Top with blistered tomatoes. 
• Crumble bacon.
• Sprinkle bacon and goat cheese over top. 

If you've opted to add bacon, cut strips in half crosswise. Heat the pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Discard bacon fat from the pan. Carefully wipe the pan clean. Use the same pan to cook veggies in step 3.

Crumble bacon. Sprinkle bacon and goat cheese over top.