Gnocchi Arrabiata

Heat a frying pan without oil on medium-high heat. Tip in your pine nuts and toast them until brown on all sides then remove. Tip: It can take awhile for your nuts to warm up but they can suddenly burn very easily after that, so watch them like a hawk!

Once the pine nuts are cooked remove them from the pan and keep to the side. Heat 1 tsp of olive oil and add the pancetta. Cook for 5 mins until crispy then remove.

Heat 1 tbsp of olive oil on medium-high heat and fry your gnocchi for 8-10 mins, then remove. In the same (now empty) pan, now add ½ tbsp of olive oil and add the button mushrooms with ¼ tsp of salt. Fry them for 5 mins.

Add the garlic and cook further for one minute. Tip in the tomatoes together with 1 tsp of sugar (if you have some), ½ tsp of salt and some pepper. Stir in the chilli powder (add half at first if you like it mild then more if you’re brave!). Turn the heat to medium-low and leave to simmer until the sauce thickens up. Tip: This should take about 5 mins.

Once the tomato sauce is nice and thick tip in the pancetta and gnocchi. LH: Stir in ½ of the basil, grate over half the cheese and add ½ the pine nuts.