1 tsp canola oil
4 oz Fiorucci Pancetta, chopped
1/3 cup butter
20 fresh sage leaves
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp freshly ground pepper
1 lb prepared gnocchi
3/4 cup frozen baby peas, thawed
Shaved Parmesan cheese
In large skillet, heat oil over medium-high heat; cook pancetta for about 2 minutes or until crisp around the edges. Add butter; cook for 3 or 4 minutes or until browned and fragrant. Add sage; remove from heat. Stir in lemon juice, salt and pepper.
Meanwhile, in large pot of boiling salted water, cook gnocchi, in batches, for about 2 minutes or just until they float to the surface. Using slotted spoon, transfer gnocchi to skillet; add peas. Toss until well combined. Sprinkle Parmesan over top; serve immediately.