In a saucepan, heat the olive oil over medium low and add the pancetta. Allow the pancetta to cook, stirring periodically, until caramelized. Add the garlic and allow to cook for an additional 1-2 minutes. Whisk in the chicken stock and heavy cream, followed by the sun-dried tomatoes. Allow the sauce to reduce until thickened. 5-10 minutes.
While the sauce is reducing, bring a large pot of water to a boil. Cook the gnocchi according to package instructions.
Stir the Roquefort cheese into the sauce and remove from the heat once it is well blended. Toss the sauce with the gnocchi. Top with basil and pine nuts before serving.