One-pan springtime gnocchi

Method

1. 1
   Boil the kettle. Heat the oil in a large lidded sauté pan or casserole dish over a medium heat. Add the shallot and pancetta and fry, stirring regularly, for 4-5 minutes.
2. 2
   Meanwhile, put the gnocchi in a heatproof bowl and cover with just-boiled water; leave for 3 minutes.
3. 3
   Drain the gnocchi. Then add to the pan with a pinch of salt. Turn up the heat to medium-high and fry, stirring, for 2-3 minutes.
4. 4
   Add to the pan with the asparagus and peas and cook for 2-3 minutes.
5. 5
   Uncover, stir in the cream, cover and cook for 2 minutes.
6. 6
   Add the stock, zest in a simmer, cover and cook for 1 minute.
7. 7
   Serve sprinkled with more cheese and freshly ground black pepper, if liked.