Perilla Oil Potato Gnocchi with Pancetta

Finely dice 70g onion and slice 2 garlic cloves. Pat 4 perilla leaves dry, stack and shred them, and reserve them for the finish. Drop 300g potato gnocchi into salted boiling water and stir once to prevent sticking. Lift the gnocchi out as soon as it floats after 1 to 2 minutes, drain it well, and spread it in one layer. Cook 80g pancetta in a wide pan over medium heat for about 3 minutes, until the edges are brown and crisp, but leave the rendered fat in the pan. Add the onion and garlic and cook for about 2 minutes. When the onion is translucent, melt in 15g butter. Add the drained gnocchi, raise the heat to medium-high, and leave it undisturbed for about 2 minutes so the bottom can brown. Turn the pieces gently, pour in 80ml chicken stock, and reduce for 1 minute. When the liquid looks glossy and lightly coats the gnocchi, lower the heat and stir in 25g Parmesan with 0.4 teaspoon black pepper. Turn off the heat completely before adding 1.5 tablespoons perilla oil and the shredded leaves. Keeping the gnocchi still during browning and reserving the perilla oil for the off-heat finish are the two key controls in this sequence.