Gnocchi with peas & pancetta

Method

• step 1

  Prick the potatoes all over with a fork. Cook in the microwave on high in 2-min intervals until they feel tender when a knife is inserted. It should take around 8-12 mins, depending on the size of the potatoes. Leave to cool for 15 mins.

• step 2

  Gently peel off the skins and set aside (see tip below). Tip the flesh into a potato ricer or sieve and push through into a large bowl. Mix in the egg, nutmeg and 1 tsp fine sea salt with a wooden spoon.

• step 3

  Sieve 150g of the flour directly onto the work surface. Tip the potato onto the flour and knead together until well combined, trying not to overwork. If the dough is a little wet, add the remaining flour. Divide the dough into four. Lightly dust the work surface with a little more flour and roll each chunk into a 2cm-thick, long sausage shape. Cut into 1cm-wide pieces. Put half the gnocchi on a tray and freeze until solid, then put in a freezer bag and freeze for up to three months.

• step 4

  Heat the oil in a frying pan and fry the pancetta over a medium-high heat for 5 mins until crispy. Reduce the heat to medium and stir in the shallots with a pinch of salt. Cook for 5 mins until softened, stir in the peas and cook for a further 5 mins.

• step 5

  Meanwhile, bring a large pan of water to the boil. Add all the gnocchi and cook for 2-3 mins or until they bob to the surface. Drain, then stir into the pancetta mixture. Season and grate over parmesan to serve.