Melt one veg stock cube into a little bowl of boiling water and put a lid on it, so that it stays piping hot and finely slice the onions.
Start boiling a pot of water and salt it.
Into a deep sauce pan, melt the butter and, before it goes brown, add the olive oil;
once hot, add the onions and stir constantly, adding some wine and/or water to prevent the onions from burning.
What you want really is a creamy, semi-transparent, golden consistency.
This process may require some time and patience but do trust me when I say that this is the hardest but most important step of this delicious recipe! ;o
Once achieved that, add one of the two boxes of pancetta cubes and stir for 1 min;
now add the peas and stir constantly, adding the white wine first and, then, some veg stock from the hot bowl.
Cook for 10/12 min adjusting of salt and pepper (preferrably white pepper but you can also do a mixture of black and white)
When the peas are ready and are running dry, get your immersion blender out the drawer and stick it into the peas;
what you want is a creamy, greeny consistency (NOT MUSHY, NOT RUNNY - JUST CREAMY)
Now quicly boil the gnocchi into the salted water, drain them and poor them into the sauce pan stirring for 1 min on a full whack.
If you see that they're too dry you can add some more stock.
Serve them sprinkled with grated Parmigiano Reggiano and top with the crispy pancetta cubes.
Garnish with a couple of basil leaves and... ENJOY YOUR GORGEOUS MEAL!!! :o)
My tip is: instead of slicing the onion, you can shred them with a cheese grater or into the liquidiser, this way they cook a lot faster and evenly! ;o)