Start by making the pea sauce. Heat the stock, add in the peas, salt and pepper and cook for 4-5 minutes only. Add in the cream and mint and blitz to a fine puree. Meanwhile, make the gnocchi. Place the ricotta, salt and pepper, egg yolks and Parmesan in a bowl and mix together. Add in enough of the flour to form a smooth dough. Cut into small gnocchi and form. Cook in a saucepan of salted boiling water, carefully spoon into another pan with the peas puree and a little of the cooking liquids and mix. Spoon into 2 bowls and decorate with crispy fried pancetta, extra mint leaves and grated Parmesan.