Chop the broccoli into small florets and start to cook in a pan of boiling water. Add olive oil to a large frying pan along with the gnocchi. After 4-5 mins remove the broccoli and strain in a colander - leave it there for now. Continue to cook the gnocchi for 10-15 mins until it’s lightly browned. (I used gluten free and it took 15 mins but regular gnocchi browns quicker). Once cooked, remove onto a plate. Meanwhile, chop the shallot and mushrooms, peel the garlic.

Using the same hot pan, add a little more oil followed by the shallot and pancetta. Cook on a medium heat for 5 mins. Add the mushrooms and cook for another 5 mins until browned. Crush the garlic, add to the mixture and cook for 2 more mins.

Add 100ml boiling water and a generous crack of pepper. Leave to cook for 10 mins to allow it to reduce.

Add the creme fraiche and stir.

Add the gnocchi and stir to cover it all in the sauce. Add the broccoli. Heat for 1-2 mins until piping hot.

Serve and top with more pepper and Parmesan!