Creamy spinach gnocchi with crispy pancetta

• 500g Ricotta gnocchi (high-protein version)
• 300g Fresh spinach, finely chopped
• 150g Pancetta or thick-cut bacon, diced
• 240 ml Greek yogurt or light cream cheese
• 120 ml Grated Parmesan cheese, plus shavings for garnish
• 2 cloves Garlic, minced
• 5 ml Olive oil
• Salt and black pepper to taste
• A pinch of nutmeg

1. Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float, then drain.
2. In a large skillet, heat olive oil over medium heat. Add the diced pancetta and fry until golden and crispy. Remove pancetta with a slotted spoon and set aside on a paper towel.
3. In the same skillet with the rendered fat, sauté the minced garlic for 1 minute until fragrant.
4. Add the chopped spinach to the skillet and cook until wilted.
5. Stir in the Greek yogurt (or cream cheese) and grated Parmesan. Season with nutmeg, salt, and plenty of black pepper. Stir until a smooth sauce forms.
6. Toss the cooked gnocchi into the sauce, coating them evenly.
7. Serve immediately, topped with the crispy pancetta and additional Parmesan shavings.

Serve warm in a shallow bowl. Pairs excellently with a side of toasted sourdough bread or a light arugula salad to balance the richness.