Ingredients
- 400g gnocchi
- 150g pancetta
- Generous handful of chopped salvia
- As much butter as you're comfortable with
- As much parmigiano as you can afford
- Melt some butter in a saucepan and fry up the pancetta, resisting the urge to stir it too much. Allow it to get a bit crispy.
- Cook the gnocchi in boiling salted water for about 2 minutes, and drain.
- Mix it all together and sprinkle with parmigiano and some black pepper.
Serves 2.