Go gnocchi for the Giro

Northern Ireland meets Italy with these little Italian gnocchi, made with potato to make a light and fluffy type of pasta!

Gnocchi with spinach, crème fraîche, chilli and pancetta

500g pack fresh gnocchi by Sainsbury’s

1 x 260g bag young spinach by Sainsbury’s

1 tablespoon olive oil by Sainsbury’s

105g pack smoked pancetta by Sainsbury’s

1 clove garlic, chopped

1 red chilli, deseeded and finely chopped

175ml crème fraîche by Sainsbury’s

75g Parmigiano Reggiano by Sainsbury’s, grated

1. Heat a little oil in a large pan, add the spinach and cook for 1-2 minutes, until it has wilted. Remove from the heat and leave to cool. Once cool, squeeze out excess water and roughly chop the spinach.

2. Heat remaining olive oil in a pan and cook the pancetta for 3-4 minutes, until golden and crisp. Add the garlic, red chilli and chopped spinach Season with salt and freshly ground black pepper and stir in the crème fraiche and most of the parmesan.

3. Bring a large saucepan of water to the boil. Tip the gnocchi into the water and cook for 2-3 minutes, until they float to the top. Remove with a slotted spoon and add to the sauce. Toss together gently with a little (about 50-100ml) of the cooking water.Serve with remaining parmesan.