Super-easy gnocchi

Wash the potatoes, then pierce with a sharp knife and cook in the microwave on high power (800W) for 25 minutes, or until cooked through, turning over halfway.Once they’re cool enough to handle, remove and discard the skins, then mash the potatoes using a potato ricer or masher on a large clean board. Taste and season to perfection with sea salt and black pepper, then use your hands to scrunch the flour with the potato.Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 2cm thick.Slice into 3cm lengths, then gently roll each piece down the back of a fork or a fine grater to add grooves, which will help your sauce to stick, or simply roll into balls.Fill a large pan with boiling kettle water and place on a high heat. Meanwhile, roughly slice the bacon and place in a large non-stick frying pan on a medium-high heat with a big pinch of black pepper and cook for 3 minutes, or until golden and crisp. Finely slice and stir in the garlic, cook for 1 minute, then add a splash of water and the frozen peas. Cook for 2 minutes, or until the peas are tender, using the potato masher to squash them slightly. Stir in the cream, remove from the heat and grate and mix in most of the cheese.Cook the gnocchi in the pan of boiling salted water for 2 to 3 minutes – as soon as they come up to the surface they’re ready. Remove with a slotted spoon and toss into the sauce, adding splashes of starchy cooking water, if needed, to loosen.Taste, season to perfection, then dish up, finely grating over the reserved cheese, to serve.