Add the pancetta into a large frying pan without any oil. (The pancetta will release fat). Cook it over a medium to high heat until it starts to turn crispy.

Add in the sliced chicken breast and cook until it’s sealed, which means no more pink bits.

Chuck in the garlic and cook for a further minute, then pour in the chicken stock, double cream, and add the paprika. Stir well.

Add in the gnocchi and mix it well then cover with a lid or tin foil.

Simmer for 3-4 minutes, or until the sauce is creamy and coats the gnocchi.

Remove the lid, then sprinkle in the parmesan and chopped parsley. Mix well and then taste for seasoning.

Dish it up, and then serve with more grated parmesan. Enjoy.