Ingredients
- 500g pack gnocchi
- 1 garlic clove, sliced
- 1 tbsp olive oil
- 100ml double cream
- freshly grated nutmeg
- 130g pack smoked pancetta cubes
- 100g spinach
- zest ½ lemon
- 25g parmesan, grated, plus extra for serving
- 25g toasted pine nut
Method
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Cook the gnocchi following pack instructions, then drain. Meanwhile, heat 1 tsp of the oil in a small pan and fry the garlic, then add the cream and a good grating of nutmeg. Put to one side.
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Heat 2 tsp of the remaining oil in a frying pan and cook the pancetta until crisp. Add the gnocchi and fry until it starts to turn golden, adding a little more oil if it begins to stick. Stir in the spinach, lemon zest and seasoning.
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Stir the Parmesan into the cream sauce. Spoon the gnocchi onto plates, drizzle over the sauce and scatter with pine nuts. Serve with extra Parmesan.