Heat a large skillet or saucepan over medium-low heat. Add the pancetta and cook until some of the fat has rendered but it’s not fully crispy. Stir in the diced onion and garlic. Cook, stirring often, until the onions are soft and the pancetta is fully crispy, about 6 to 8 more minutes.

Stir in the sun dried tomatoes and cook for 5 minutes. Season with a pinch of salt and pepper. Stir in the white wine to deglaze the pan, scraping up any bits from the bottom with a wooden spoon.

Add in the heavy cream and stir. Bring the mixture to a simmer. Stir in the gnocchi. Cover the pan and cook for 5 minutes, stirring once or twice. Remove the lid and test the gnocchi for doneness. If it’s still firm, cook for an additional 1 or 2 minutes.

When the gnocchi is done, stir in the parmesan. Feel free to add an additional drizzle of cream if needed.

Serve immediately topped with fresh basil and some cracked black pepper.