Cooper's Hawk Gnocchi Carbonara

Cooper’s Hawk Gnocchi Carbonara
Adapted from here

2 tablespoons Extra Virgin Olive Oil
2 tablespoons Butter    
2-1/8” thick slices of pancetta, cut into 1/4'” x 1” slices
20 oz. cooked Gnocchi, precooked and cooled
2 each garlic cloves, thinly sliced    
1/2 cup white wine  
1 cup fresh chicken stock   
2½ cups heavy cream
8 oz. pulled cooked chicken (optional)
2 tablespoons  sage
½ cup peas
1/3 cup parmesan cheese

Salt and pepper to taste

1. Boil the gnocchi according to directions on package minus a minute or so (usually 2-3 minutes) and set aside.
2. In a hot pan, add the oil and butter. When butter melts and turns slightly brown, add sliced pancetta. Toss until pancetta starts to brown. 
3. Add Gnocchi and toss until gnocchi browns slightly. 
4. Stir in garlic then remove mixture into a bowl.
5. In the same pan, add wine and reduce by half. 
6. Pour in chicken stock. Once reduced by half, add cream and bring to simmer. 
7. Add gnocchi mixture back in. 
8. Simmer until the sauce coats the back of a spoon.  
9. Add chicken and toss.  Season to taste with kosher salt and fresh ground black pepper.  
10. Add sage, peas and ½ of the parmesan cheese and stir to incorporate