Add the pancetta into a dry pan (no oil) and cook over a medium to high heat until it starts to turn crispy.

Add in the mushrooms and cook for a few minutes, until they soften.

Chuck in the garlic and cook for a further minute, before pouring in the chicken stock, and adding in the cream cheese. Stir well.

Add the gnocchi and stir, then cover with a lid and simmer for a few minutes, until the sauce thickens, and the gnocchi is cooked.

Add in the parmesan and chopped parsley and stir well. Taste for seasoning then dish it up and finish with more grated parmesan.