• Before starting, preheat the oven to 425˚F.
• Wash and dry all produce.
• 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.)
• Meanwhile, arrange bacon strips in a single layer on a parchment-lined baking sheet. Roast bacon in the top of the oven for 8-12 min, until crispy and cooked through.**

• Cut zucchini in half, and then into 1/4-inch moons.  
• Heat a large non-stick pan 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 for 30 sec, stirring constantly, until veggies are coated. 
• 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. 
• Roughly crumble bacon over top.
• Sprinkle goat cheese over top. 

If you've opted to add bacon, while gnocchi is baking, arrange bacon strips in a single layer on a parchment-lined baking sheet. Roast bacon in the top of the oven for 8-12 min, until crispy and cooked through.**

Roughly crumble bacon over plated pasta.