Boil gnocchi in salted water until they float; remove and reserve water. Drizzle gnocchi with olive oil to keep from sticking. In large sauté pan over medium heat cook pancetta in olive oil until fat begins to render, about 2 min. Add asparagus to pancetta and cook 3-4 min more until spears are tender. Add butter, peas, salt, pepper and gnocchi, tossing with ¼” c of gnocchi water to coat. Plate gnocchi and top with lemon zest, fresh thyme, and drop mascarpone over in small ½ t dollops. Serve immediately.