Cook the gnocchi following pack
instructions, then drain. Meanwhile, heat
1 tsp of the oil in a small pan and fry the
garlic, then add the cream and a good
grating of nutmeg. Put to one side.
Heat 2 tsp 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.