1. Heat olive oil in a large frypan, add diced pancetta and sauté for 2 minutes, adding garlic after 1 minute.
  2. Add broccoli, sauté for 1 minute. Add half the stock (or water) and reduce the heat and simmer until broccoli is tender (adding more stock/ water as required).
  3. Add broadbeans to broccoli and cook for a further minute.
  4. Meanwhile, heat gnocchi according to packet instructions.
  5. Add gnocchi to pasta sauce then add butter, parmesan, lemon zest and mint.
  6. Toss to combine and season with salt and pepper.
  7. Divide among 2 bowls and garnish with extra grated pecorino & mint.