Creamy Pesto Gnocchi

Pick the basil leaves from their stalks. Discard the stalks. Chop two-thirds of the basil and all the pine nuts as finely as possible. TIP: Everything should be smaller than a grain of rice. Mix the basil and pine nuts into the crème fraîche in a small bowl. Stir in your cheese and a grind of black pepper. Taste and add salt if you feel it needs it. This is your crème fraîche pesto!

Heat a splash of oil in a frying pan on high heat. When hot, stir-fry the courgette until browned and soft enough to eat, 4-5 mins. Season with a pinch of salt and pepper. Transfer to a plate and keep to one side.

In your now empty frying pan add another splash of oil if necessary and cook the pancetta until crispy, 3-4 mins. Add the cherry tomatoes and cook until the cherry tomatoes begin to soften, another 4 mins. Transfer to the plate with the courgettes.

Add another drizzle of oil to the pan and return it to medium-high heat. Add the gnocchi and fry until the gnocchi are crispy around the edges, 8-10 mins . TIP: You may need to do this in batches.