Preheat the oven to 400°F, coat the pepper, and roast it until the exterior is blackened. Once roasted, place it in a bowl and cover to allow the skin to loosen. Peel, remove the seeds, and cut into julienne strips.

In a skillet, sauté the pancetta until crispy; remove from the skillet and set aside. In the same skillet, season the chicken with salt, pepper, and oregano, then pan-sear each side until fully cooked; keep it warm in the oven.

Add the tomatoes to the same skillet, brown them, and deglaze with water. Incorporate the heavy cream, chicken base, and garlic powder, then simmer until reduced by a quarter. Add the roasted red pepper, return the chicken to the skillet, and keep warm.

In a pot of boiling salted water, cook the gnocchi. Place the cooked gnocchi at the bottom of a heated bowl, add the chicken pieces, and top with fresh basil, Burrata, and pancetta lardons.