Gnocchi with Peas and Pancetta




  • 1 pack gnocchi, about 400g
  • Aroma olive oil
  • 75g pancetta cubes
  • 1 shallot, chopped
  • 4 tbsp white wine or chicken stock
  • 100g frozen peas, defrosted
  • 3 tbsp half-fat crème fraîche
  • 25g parmesan, finely grated




Step 1

Cook the gnocchi following the pack instructions.


Step 2

Heat 1 tsp of olive oil in a pan and fry the pancetta until crisp and golden, but don’t let it colour too much. Add the shallot and cook for a few minutes, then add the wine or chicken stock, peas and crème fraîche and simmer for a minute. Tip in the drained gnocchi and parmesan and stir everything together. Serve with an extra bit of parmesan if you like.