Season the chicken cutlets with salt and pepper, and lightly coat them in the Wondra flour.

In a pan, heat the olive oil and butter over medium-high heat. Sauté the chicken cutlets until they are cooked through and golden brown, flipping them once. Once cooked, set them aside.

In the same pan, sauté the diced pancetta until crispy. Remove it from the pan and set it aside.

Using the same pan, add the sliced shallots, chopped mushrooms, and fresh parsley. Sauté them with salt and pepper until they turn lightly golden.

Add the chopped garlic and thyme to the pan and continue sautéing for another minute.

Deglaze the pan with white wine and allow it to simmer and reduce slightly.

Pour in the chicken stock and heavy cream. Bring the mixture to a boil and then lower the heat to a simmer.

Add the gnocchi to the sauce and stir gently to coat them evenly. Allow the gnocchi to cook until they are al dente.

Return the crispy pancetta to the pan and mix everything together.

Drizzle the truffle oil over the dish and give it a final stir.

Garnish with freshly chopped parsley and sprinkle shredded parmesan cheese on top.

Serve this creamy chicken and mushroom gnocchi in a family-size bowl and place the sautéed chicken cutlets on individual serving plates. Enjoy!