Gnocchi with Pancetta, Peas and Parmesan
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Feeds 3 - 4 people 
Prep time 5m
Cook time 10m
Description
These plump gnocchi are so quick to cook and have a satisfying soft, yet slightly bouncy texture. We like to serve them with a sauce of pancetta, peas and cheese, emulsified with some of the starchy cooking water, which makes the sauce very silky.
- 500g fresh potato gnocchi
- 200g pancetta, diced
- 100g frozen peas
- 100g Parmesan, grated
- Heat a frying pan and when it’s hot, add the pancetta. Cook until crisp and golden.
- Meanwhile, cook the gnocchi in boiling salted water for a few minutes - when they float to the top, they are ready.
- Add the peas to the pancetta pan with two-thirds of the cheese and a splash of the gnocchi cooking water, stirring well to emulsify.
- Add the gnocchi and season with salt (if necessary) and black pepper. Serve immediately.
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