Stir together cream, Parmesan, garlic and lemon zest; set aside. Heat oil in large nonstick skillet set over medium-high heat; cook pancetta for about 3 minutes or until starting to brown around edges. Add shallots; cook for about 3 minutes or until softened. Add gnocchi; cook for about 5 minutes or until lightly golden. Add cream mixture and surimi; simmer for 2 to 3 minutes or until heated through and sauce is slightly thickened. Transfer to shallow platter; sprinkle with blue cheese and chives. Garnish with pepper and lemon wedges. Serve immediately.