Three cheese gnocchi with pancetta recipe

Ingredients

• 100 g sugar snap peas, sliced
• 100 g asparagus, sliced
• 2 tbsp cornflour
• 600 ml whole milk
• 1 bay leaf
• 500 g gnocchi
• 100 g cubed pancetta
• 200 g cheddar cheese, grated
• 50 g parmesan cheese, grated
• 100 g mozzarella, grated
• 5 ciabatta rolls
• 2 cloves garlic, peeled
• Olive oil
• Salad, to serve

Method

1. Blanch the sugar snap peas and asparagus in simmering water for 2–3 minutes. Drain and cool them promptly in cold water.
2. Mix the cornflour with a little of the cold milk in a saucepan. Gradually stir in the remaining milk, add the bay leaf and season, then simmer gently until thickened.
3. Cook the gnocchi according to its packet directions. In a dry frying pan, cook the pancetta until golden.
4. Remove the bay leaf. Stir the pancetta and most of the Cheddar, Parmesan and mozzarella into the thickened sauce until the cheese melts.
5. Drain the gnocchi and combine it with the sauce, peas and asparagus. Divide between ramekins, add the reserved cheese and grill until golden and bubbling.
6. Toast the ciabatta rolls, rub them with garlic and add a drizzle of olive oil. Serve with the gnocchi and salad.