Baked Gnocchi With Pesto, Peas, And Pancetta

• 2 pounds fresh gnocchi
• 4 ounces pancetta, finely diced
• 4 tablespoons butter
• 1/3 cup flour
• 3 cups milk
• 1/4 teaspoon fresh nutmeg
• 1/3 cup pesto
• 1 cup frozen peas
• 3/4 cup grated fontina
• 1/3 cup fresh bread crumbs

1. Preheat the oven to 500 degrees.
2. Bring a large pot of water to boil. Cook the gnocchi for 1-2 minutes, just to defrost them. They cook extremely quickly and will finish off in the oven, so don't over do them.
3. In the meantime, fry the pancetta in 1/2 tbsp of olive oil over medium-high heat. Set aside.
4. In the same pan, melt the butter over a medium flame. When fully liquified, whisk in the flour to create a roue. Add the milk and nutmeg, and simmer until reduced by half. Add the pesto, peas, pancetta, and gnocchi, and stir to combine.
5. Place mixture in a large casserole or gratin dish and cover with the grated fontina. Bake in the oven for 5-10 minutes, until the cheese has become brown and crispy. It is delicious at this point. But for an extra crunch, remove from oven, cover with breadcrumbs, and return for another 5 minutes. The top should have a nice brown crust.

fresh gnocchi, pancetta, butter, flour, milk, fresh nutmeg, pesto, frozen peas, bread crumbs

Taken from food52.com/recipes/2752-baked-gnocchi-with-pesto-peas-and-pancetta (may not work)