• Bring a large pot of water to a boil and salt it well.
• Meanwhile, put all ingredients in a food processor and blitz to a smooth paste. Add more olive oil as needed then transfer the pesto to a large mixing bowl and set aside.
• Heat a pan on a medium heat. Once hot, add the pancetta and fry until golden and crispy. Remove and set aside.

Assemble

• When everything is prepped, add the gnocchi to the boiling water. When the gnocchi float on the surface transfer them to the bowl with the pesto.
• Add ¼ cup (60ml) of gnocchi water to the bowl and stir the pesto and gnocchi together until fully coated. You can add more water if the sauce is too thick.
• Serve the gnocchi in bowls and top with a few spoonfuls of burrata and crispy pancetta.
• Tip: if the pesto is on the bitter side or too peppery add a squeeze of fresh lemon juice.