Pancetta-Orange Mussels with Gnocchi

1 Tbsp. Extra-Virgin Olive Oil

4 Oz. Diced Pancetta

1 C. Yellow Onions, Chopped

1 C. Dry White Wine (I use Sauvignon Blanc)

1 Tsp. Orange Zest

1 Garlic Clove, Minced

1 C. Grape Tomatoes, Halved

1 Lb. Fresh Live Mussels

Salt, to taste

16 Oz. Gnocchi

Preheat large, nonstick pan to medium high. Place oil, pancetta and onions in pan. Cook for 4 minutes, stirring occasionally. Add white wine, orange zest and garlic, simmer for 3 minutes. Add tomatoes, mussels and gnocchi. Cook for about 8 minutes, or until mussels have opened, discard those that do not.