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Cook the bacon in a wide skillet until it’s deep red and almost crispy, about five minutes. Using a slotted spoon, remove the bacon and let it sit on a plate with a paper towel to drain. Drain off any excess bacon grease. We’ll want about a Tbs. left.
Back in the skillet, deglaze with a splash of stock to loosen the browned bits. Add the gnocchi, peas and stock. Gently stir it around and give it a small pinch of salt. Slap the lid on it and cook over a medium low for five minutes. Check it. Stir it to make sure nothing is sticking. Go another three to five minutes, letting the gnocchi absorb the stock while softening. Turn the heat off and add the parmesan and lemon juice. Taste that. Need another pinch of salt? Give her one.
Garnish with the bacon bits and snipped chives and serve immediately.
Serves four!