Step 1

Halve and slice the leeks, then add to a large frying pan with the butter and olive oil. Cook over a medium-low heat for 10 minutes.

Step 2

Add 150ml white wine to the leeks, crumble the half chicken stock cube over the top and stir to combine. Cook for 5 minutes until the liquid has evapourated and the leeks are super soft. Then transfer the leeks to a plate and set aside. The stock and wine are an amazing flavour booster and create a delicious base for this dish.

Step 3

Now add the pancetta cubes to the empty pan, turn the heat up to medium and cook until they have turned crispy on the outside.

Step 4

While the pancetta is cooking, cook your gnocchi in boiling water per the packet instructions. Then drain and set aside.

Step 5

Take the pancetta out of the pan, drain off any excess fat and give the pan a wipe to remove any residue. Add the leeks, pancetta and cooked gnocchi to the pan and fry over a medium heat for a few minutes to lightly colour the gnocchi.

Step 6

Turn the heat down to low and add the minced clove of garlic and the frozen peas - cook for a few minutes until the peas are almost cooked through.

Step 7

Add the cream, the lemon juice and some freshly grated black pepper to the pan and cook for a couple more minutes before serving.

Step 8

Finish with grated parmesan and season to taste.