- Bring a large saucepan of water to the boil and salt well. Cook the gnocchi according to packet instructions until al dente. Drain reserving a splash of the water.
- Heat a large frying pan over a medium heat and fry the pancetta, if using, until crisp, it with render its own fat, then set aside.
- Add the olive oil to the pan and sauté the shallots and garlic for about 5 minutes until soft then add the shiitake and a sprinkle of salt and sauté a further 5 minutes.
- Remove from the heat and toss through the Shenley Station Blue, parsley and nuts along with the hot gnocchi and reserved water and a slug of extra virgin olive oil and combine gently. Season with pepper and salt if needed. Top with crisp pancetta if using.
Serve this rich gnocchi with green vegetables or a salad, it is especially good with some bitter leaves such as radicchio, in the mix.