Method:

1. Chop up and add garlic, dried chillies & leek to a pan with oil. Then add the diced pancetta and allow to cook down for 8-10 minutes until softened and caramalised.
2. Dice potatoes and add to pan and saute.
3. Add 500ml of stock and reduce, allowing the potatoes to cook through and absorb into the potatoes.
4. Add the gnocchi to your pot of salted boiling water and once they float to the surface, they are ready.
5. Add gnocchi to the pan along with a few scoops of cooking water, to loosen the sauce. Combine the sauce with gnocchi, add parmesan and season to taste.