Ingredients:

• 250g Potato Gnocchi
• 2 cloves of garlic finely minced
• ½ cup frozen peas
• 60g fennel thinly sliced
• 40g pecorino cheese shaved
• 60g pancetta thinly sliced
• 10-12 sage leaves picked
• 1ooml chicken stock
• Basil – about 20 leaves or a good handful
• 1 tbsp extra virgin olive oil
• Salt and pepper

Method:

1. The first thing you should do is pop a pot of well salted water (the water should taste like salt water) on to bring to the boil.
2. Check the cooking time on the packet of gnocchi, the one I use takes about 8-10 minutes. If this is the case with one you are using pop into the boiling water and start your sauce which will also take about 10 minutes. If the pasta you are using takes longer to cook wait until it has about 10 minutes to go and then start your sauce.
3. Heat the extra virgin oil in a pan when hot add the pancetta and cook to crispy about 1minute on each side. Then remove from the pan and leave to one side.
4. When you turn the pancetta over add your sage and fry till crispy it will take about the same amount of time remaining for the pancetta remove and set aside with the pancetta.
5. Lower the heat to medium and add the garlic, season with a good pinch of salt and pepper, sweat off for about a minute.Add the fennel and peas.
6. Add the chicken stock turn the heat back to high and bring the stock to the boil.
7. Once boiling turn heat down to a medium heat and allow the stock to reduce by about ½.
8. Add the cooked gnocchi and basil stir well to combine. Add the pecorino and stir through.
9. Once the sauce is coating all the pasta add the pancetta and sage.
10. And you are to ready to serve.