Bring a large pot of salted water to a boil.
In a large skillet, heat oil over medium heat.
Add the pancetta and stir often until the fat begins to render.
Add the onion and cook until soft.
Add the wine and stir until absorbed.
Add the peas and stock. Season with pepper. You can season with salt at this time too but remember that the pancetta and broth will bring some salt already.
Bring it to a boil and then reduce to a simmer and cook until thicker (about 8 minutes).
Add the pasta in the boiling water cooking 1 min less than directed.
Transfer the gnocchi to the pan with the peas and pancetta. Toss in the parmigiano.
