Start by lightly browning pancetta in olive oil in a saute' pan over low flame.
Add onion and garlic until golden.
Add peas and chicken broth.
Cover and let simmer until peas are tender but not mushy.
Meanwhile, cook gnocchi in a pot of boiling water until they come to the surface (only a few minutes).
While gnocchi are cooking, add the butter and cream to the peas and let simmer on low to form a sauce (it will be thin). Add salt and pepper to taste.
Drain the gnocchi and add to the pan with the peas.
Add the parmiggiano and stir on low heat until flavors blend together.