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Export 11 ingredients for grocery delivery
Step 1
Place potato in a pan and cover with cold water. Bring to the boil over medium-high heat and cook for 20-25 minutes or until tender. Drain, then return potato to pan over low heat. Cook, shaking the pan, for 1-2 minutes to remove excess moisture.
Step 2
Pass potato through a potato ricer into a bowl and season. Add eggs, nutmeg and flour and bring mixture together with your hands to form a soft dough - be careful not to overwork it. Divide mixture into 6 portions and roll each into a thin log, then cut into 2cm pieces.
Step 3
In batches, cook gnocchi in boiling salted water for 1 minute or until they float to the surface. Remove with a slotted spoon and plunge into a bowl of iced water. Drain and set aside.
Step 4
Heat 1 tablespoon oil in a pan over medium-high heat. Add the pancetta and cook, stirring occasionally, for 2-3 minutes until pancetta starts to crisp. Remove and whiz in a small food processor until fine, then return to the pan. Reduce heat to medium, then add garlic and cream, and cook, stirring occasionally, for 6-8 minutes until sauce has reduced by about one-third. Season well and keep warm.
Step 5
Meanwhile, melt butter with remaining 1 tablespoon oil in a frypan over medium-high heat. Cook the gnocchi, in batches if necessary, for 2-3 minutes, turning, until golden. Gently toss the gnocchi with the peas and cream mixture until combined.
Step 6
Season, then garnish with parmesan, if using, and parsley. Serve immediately.
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