Zucchini gnocchi with sour cream and English bacon

Grate the zucchini on a fine grater (do not peel the young ones, peel and hollow out the older zucchini with a hard skin), do not remove the juice!!!, add eggs, salt, dried garlic, potato starch and flour and mix into a dough. I throw a test mini-gnocchi into boiling salted water, if it get overcooked, I add more flour. Then I scrape the dough into a grater and push it into the boiling water with a plastic spatula. I remove the gnocchi from the bottom so they don't stick to the bottom and cook until they are all afloat. They are ready in almost no time. Then I remove them with a strainer and immediately cool them in cold water so that they don't completely "mash".

About 5.5 oz of smoked meat, English bacon or lard and 1 medium-sized onion are enough for this amount of gnocchi. Add 2 tablespoons of sour cream, add salt to taste and season with dried garlic, mix again and serve immediately.

I prepare the dough for gnocchi and preserve it in batches so that it stays the same way.