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Ingredients
Method
- 1 tbsp olive oil
- 1 chopped shallot
- 70g pancetta cubes
- 500g quality pre-made potato gnocchi
- 230g asparagus, cut into 3cm pieces
- 320g peas
- 200ml veg stock
- 3 tbsp double cream
- 30g grated parmesan cheese
- 1 lemon, zest only
- Fry the shallot and pancetta cubes in the oil for 5 mins. Meanwhile, place the gnocchi in a heatproof bowl and cover with just-boiled water and leave for 3 mins. Drain the gnocchi and add to the pan with the pancetta and a pinch of salt, then fry for 4 mins or until golden.
- Add the asparagus and peas to the pan and fry for 2 mins, then pour in the stock and simmer – covered – for 3 mins. Uncover, stir through the cream, lemon zest and cheese, and cook for a minute or two, so everything is coated in a creamy sauce. Sprinkle with more cheese and cracked black pepper, then serve to share.
25 mins
4 serving
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