Add the pancetta into a dry pan (without any oil) and cook over a medium to high heat until it starts to turn crispy.

Add in the garlic and spinach and cook for 2 more minutes.

Pour in the milk and add the gorgonzola cheese. Continue to cook, stirring occasionally until you have a smooth sauce.

Add the nutmeg and then taste for seasoning, it may need a little bit of black pepper.

Cook the gnocchi as per the packet instructions, then drain it, and add it to the sauce and toss together.

Dish it up, and finish with some grated parmesan, if you’d like.