Prick the potatoes all over with a fork. Cook in the microwave on high in 2-min intervals until they feel tender when a knife is inserted. It should take around 8-12 mins, depending on the size of the potatoes. Leave to cool for 15 mins.

Gently peel off the skins and set aside (see tip below). Tip the flesh into a potato ricer or sieve and push through into a large bowl. Mix in the egg, nutmeg and 1 tsp fine sea salt with a wooden spoon.

Sieve 150g of the flour directly onto the work surface. Tip the potato onto the flour and knead together until well combined, trying not to overwork. If the dough is a little wet, add the remaining flour. Divide the dough into four. Lightly dust the work surface with a little more flour and roll each chunk into a 2cm-thick, long sausage shape. Cut into 1cm-wide pieces. Put half the gnocchi on a tray and freeze until solid, then put in a freezer bag and freeze for up to three months.

Heat the oil in a frying pan and fry the pancetta over a medium-high heat for 5 mins until crispy. Reduce the heat to medium and stir in the shallots with a pinch of salt. Cook for 5 mins until softened, stir in the peas and cook for a further 5 mins.

Meanwhile, bring a large pan of water to the boil. Add all the gnocchi and cook for 2-3 mins or until they bob to the surface. Drain, then stir into the pancetta mixture. Season and grate over parmesan to serve.