Boil the potatoes whole in salted water for 25-30 minutes until tender when pierced with a knife. Drain and allow to steam dry for 5 minutes, then peel while still warm.

Meanwhile, cook 200g of the peas in boiling water for 3-4 minutes until tender. Drain and blend to a smooth purée, then allow to cool completely.

Rice the warm potatoes into a large bowl. Add the cooled pea purée, egg yolk, parmesan, salt, and pepper. Mix gently to combine.

Gradually add the gluten-free flour, mixing until a soft dough forms that is no longer sticky. Be careful not to overwork the dough.

Divide the dough into 4 portions. Roll each portion into a 2cm thick rope on a lightly floured surface. Cut into 2cm pieces and gently press each piece with a fork to create ridges.

Bring a large pot of salted water to a gentle boil. Cook the gnocchi in batches for 2-3 minutes until they float to the surface, then remove with a slotted spoon.

In a large frying pan, cook the pancetta over medium heat for 5-6 minutes until golden and crispy. Remove and set aside.

In the same pan, melt the butter over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the remaining 100g peas and cook for 2 minutes.

Add the lemon zest, lemon juice, and cooked gnocchi to the pan. Toss gently to coat in the butter sauce for 1-2 minutes.

Return the crispy pancetta to the pan along with the fresh mint and basil. Toss to combine and season to taste.

Serve immediately, garnished with pea shoots, extra parmesan, and a final drizzle of the pan sauce.