Cook the gnocchi following pack instructions, then drain.

Meanwhile, heat 5ml of the oil in a small sauce pan and fry the garlic, then add the cream and a good grating of nutmeg. Put to one side.

Heat 10ml of the remaining oil in a frying pan and cook the pancetta until crisp.

Add the gnocchi and fry until it starts to turn golden, adding a little more oil if it begins to stick.

Stir in the spinach, lemon zest and seasoning.

Stir the Parmesan into the cream sauce.

Spoon the gnocchi onto plates, drizzle over the sauce and scatter with pine nuts. Serve with extra Parmesan.