One-pan springtime gnocchi

Name: One-pan springtime gnocchi
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 shallot, finely chopped; 130 g pack Cooks' Ingredients Unsmoked Pancetta; 500 g De Cecco Gnocchi di Patate; 230 g bunch asparagus, cut into 3cm pieces; 320 g frozen peas; 200 ml vegetable stock or chicken stock; 3 tbsp double cream; 30 g Parmigiano Reggiano, finely grated; 1 unwaxed lemon, zest

This comforting dish is on the table in just 25 minutes.

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Source of protein

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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1 tbsp olive oil
1 shallot, finely chopped
½ x 130g pack Cooks' Ingredients Unsmoked Pancetta
500g De Cecco Gnocchi di Patate
230g bunch asparagus, cut into 3cm pieces
320g frozen peas
200ml vegetable stock or chicken stock
3 tbsp double cream
30g Parmigiano Reggiano, finely grated
1 unwaxed lemon, zest

Boil the kettle. Heat the oil in a large lidded sauté pan or shallow casserole dish over a medium heat. Add the shallot and pancetta and fry, stirring regularly, for 4-5 minutes. Meanwhile, put the gnocchi in a heatproof bowl and cover with just-boiled water; leave for 3 minutes.
Drain the gnocchi, then add to the pan with a pinch of salt. Turn up the heat to medium-high and fry, stirring, for 2-3 minutes, until taking on a little colour. Add the asparagus and fry for 2 minutes more. Tip in the peas and stock. Bring to a simmer, cover and cook for 2-3 minutes.
Uncover, stir in the cream, cheese and lemon zest, then cook for 1 minute until everything is hot and coated in a creamy sauce. Serve sprinkled with some more cheese and freshly ground black pepper, if liked.

Typical values per serving when made using specific products in recipe