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28 oz potato gnocchi
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8 oz rolled pancetta, cut into 1/4-inch cubes
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16 oz cremini mushrooms, sliced
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4 clove garlic, finely chopped
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2 cup chicken stock
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1 cup heavy cream
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1 cup Parmigiano-Reggiano cheese, freshly grated
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1 ea fresh parsley, chopped
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1 ea salt and fresh black pepper