Gnocchi with pancetta and purple sprouting broccoli

Method

1. Bring a pan of water to the boil, add the gnocchi, then bring back to the boil and cook for 1 minute. Add the broccoli to the gnocchi pan, then cook for 2 minutes more until the gnocchi is cooked and the broccoli is just tender. Drain, reserving 3 tbsp cooking water.
2. Meanwhile, heat the oil in a large frying pan. Add the pancetta and fry over a medium heat for 2-3 minutes until golden. Using a slotted spoon, transfer the pancetta to a plate, then return the pan to the heat
   and add the drained gnocchi and broccoli. Increase the heat and
   cook for 2 minutes, tossing to coat everything in the pancetta oil.
3. Add the sherry or madeira to the frying pan, along with the reserved
   cooking water. Season with plenty of black pepper and a little salt, then bubble for 1 minute until the sauce thickens.
4. Chop or crumble the pancetta and add half to the pan of gnocchi with the lemon zest. Stir well, divide among 4 bowls or plates, then scatter with the remaining crispy pancetta.