Gnocchi with Leek Cream and Pancetta

Method

1. Cut the pancetta into thick strips. Heat a drizzle of oil in a pan and add the pancetta. Sauté until crispy, then remove the pancetta, leaving the rendered fat in the pan.
2. Cut the leeks into large chunks and add them to the same fat. Add a pinch of salt and a splash of water. Stew the leeks over low heat until very tender and soft.
3. Blend the cooked leeks with an immersion blender until you get a creamy sauce, but leave a few small chunks for texture. Add a little more water to thin if needed. Keep the leek cream on very low heat.
4. Bring a pot of salted water to a boil and cook the gnocchi according to package instructions (or until they float).
5. Add the cooked gnocchi directly into the leek cream. Add a splash of the cooking water if too thick. Toss to coat the gnocchi well.
6. Add the crispy pancetta back to the pan and toss briefly on low heat.
7. Turn off the heat. Add a handful of arugula directly into the pan and toss until slightly wilted. Reserve some fresh arugula for plating.
8. Serve the gnocchi on a bed of fresh arugula, top with additional arugula and extra crispy pancetta.