Gnocchi with lemon, kale and mascarpone pesto

Method

1. Put the kale and peas in a colander in the sink, then pour over a kettle of boiling water. Wait for 1 minute, then rinse and refresh under cold water.
2. Transfer to a food processor with the basil and parsley, the mascarpone, lemon zest and juice, salt and parmesan. Whizz to a pesto consistency (not completely smooth), then taste and season with more salt and cracked black pepper. (If you don’t have a processor, you can use a pestle and mortar.)
3. Fry the pancetta in a frying pan over a high heat, stirring regularly, until brown and crisp.
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4. Bring a large pan of water to a rolling boil. Add the gnocchi and cook for 2-3 minutes until they float to the top and are cooked through. Drain, then add to the pancetta pan with the pesto. Toss well to combine, then taste and season. Serve with an extra squeeze of lemon juice and extra grated parmesan, if you like.