Gnocchi Carbonara

redients (serves 6)

• 1.5kg (about 5 large) sebago potatoes, peeled, chopped into 3cm pieces
• 2 eggs, lightly beaten
• Pinch of nutmeg
• 2 1/3 cups (350g) plain flour, sifted
• 2 tbs extra virgin olive oil
• 250g pancetta, roughly chopped
• 2 garlic cloves, chopped
• 2 cups (500ml) thickened cream
• 40g unsalted butter
• 1 cup (120g) frozen baby peas, blanched, refreshed
• Shaved parmesan (optional) and finely chopped flat-leaf parsley, to serve

Method

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.
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.
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.
4. Heat 1 tbs 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.
5. Meanwhile, melt butter with remaining 1 tbs 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.
6. Season, then garnish with parmesan, if using, and parsley. Serve immediately.

Notes

• 
  If you're short on time, you can use a good-quality store-bought gnocchi.