Gnocchi With Portabella Mushrooms, Asparagus, and Carrots

2 tablespoons extra-virgin Olive
2 tablespoons butter
Portabella Mushrooms Sliced(You decide how many you want)
Asparagus Cut into thirds (You decide how many you want)
2 Carrots Peeled
2 Shallots Minced
1/4 Cup of Dry White Wine( You can use dry Sherry, or Dry Vermouth)
1 Cup Chicken Stock
1/2 Cup Heavy Cream
1 Heaping Tablespoon Marscapone Cheese
3 Tablespoons of Plain Tomato Sauce
1 Teaspoon Chopped Thyme
1/4 pound of Pancetta diced
1-1 1/2 pounds of Gnocchi
1/4 Cup Grated Reggiano Parmesan

In a large pot, boil water for the Gnocchi. Cook the Gnocchi to your liken.

In a small Saute Pan render the Pancetta for about 8 minutes or until most of the fat is rendered.

In a large pan heat the olive oil and the butter over medium heat. Add the Shallots, Asparagus, Mushrooms and Pancetta over high heat and stir often until browned and the Asparagus starts to soften, about 8-10 minutes. Add the wine and cook for about 3 minutes. Add the chicken stock, cream, tomato sauce, and thyme and stir. Season with Salt and Pepper add the Carrots and bring to a boil. Check the asparagus, once it's done shut the sauce off. When the Gnocchi is done, add the Gnocchi, Marscarpone, and cheese and mix well.