Fry the chicken breast in a little oil in pan until done. Set aside. Put salted water on to boil for gnocchi.
Wipe out the pan and add cream, stock and zest of one lemon. Bring to medium heat and simmer. Then add lemon juice and parmesan, stirring, and keep stirring with wooden spoon for about five minutes. Sauce will reduce a little. If you prefer a thicker sauce, add a little more parmesan at this point.
If you'd like some greens, add the peas into the sauce now.
Add gnocchi to salted boiling water. The second they start to rise, take them out of the boiling water carefully with a slatted spoon and place them into the cream/stock mix in the fry pan, where they will finish cooking for a further minute.
Carefully spoon gnocchi and sauce between bowls. Slice chicken and put on top. Season. Garnish with bacon and parsley.