Crispy Gnocchi with Bacon, Peas, Spinach & Cream  

INGREDIENTS

• 500g Dunnes Stores Fresh Gnocchi
• 100g Smoked Pancetta Block, cut into thick lardons
• 2 Cloves Garlic, finely sliced
• 100g Petit Pois
• 2 Handfuls Dunnes Stores Baby Spinach
• 250ml Double Cream
• 30g Parmesan or Pecorino, grated
• 1 Tbsp Olive Oil
• Zest of 1 Lemon
• Sea Salt & Freshly Ground Black Pepper

METHOD

1. Heat a large non-stick frying pan over medium heat and cook the pancetta until crisp. Remove and set aside, leaving the fat in the pan (top up with a splash of olive oil if it looks dry).
2. Add the gnocchi straight into the pan and fry for 8–10 minutes, stirring now and then, until golden and crispy on the outside.
3. Add the sliced garlic, peas, and spinach. Cook for 2–3 minutes, until the spinach wilts and the peas are heated through.
4. Pour in the cream, then stir in the grated Parmesan. Let it bubble gently for a minute or two until it all comes together and coats the gnocchi.
5. Stir the crispy pancetta back in. Finish with a good crack of black pepper, grated Parmesan, and a sprinkle of lemon zest to lift everything. Serve hot, straight from the pan.