Meanwhile, drop the gnocchi into a pan of boiling salted water and cook following pack instructions. Drain well, then tip into the sauce with the basil. Toss everything together and serve with extra parmesan, if you like.
Ingredients
- pancetta cubes 77g pack
- garlic 1 clove, crushed
- chicken stock 200ml
- frozen peas 100g, defrosted
- double cream 100ml
- parmesan finely grated to make 3 tbsp
- gnocchi 400g pack
- basil a handful , shredded
Method
-
Step 1
Heat a medium frying pan to medium and cook the pancetta cubes, stirring now and again until they’re golden and have rendered out most of the fat. Stir in the garlic for a minute then add the chicken stock and simmer until reduced by 1/2. Add the peas, cream and parmesan, and stir until the peas are heated through.
-
Step 2
Meanwhile, drop the gnocchi into a pan of boiling salted water and cook following pack instructions. Drain well, then tip into the sauce with the basil. Toss everything together and serve with extra parmesan, if you like.
Nutritional Information
- Kcals 554
- Fat 29.9g
- Saturates 17g
- Carbs 49.6g
- Sugars 2.9g
- Fibre 5.5g
- Protein 18.8g
- Salt 2.4g
