Total time 15 mins Serves 4
500g pack gnocchi (we used gnocchi with a cream cheese and pesto stuffing)
1 garlic clove, sliced.
1 tbsp olive oil
100ml double cream
Glug of white wine - Optional (Hubby didn't measure it out so I don't have an amount)
Freshly grated nutmeg
130g pack smoked pancetta cubes.
zest ½ lemon
25g parmesan, grated, plus extra for serving.
25g toasted pine nut
Step 1. 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.
Step 2. 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.
Step 3. 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.