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Recipe for 2 portions: 300 gr. frozen gnocchi, 1/2 cup whipping cream, 3 large slices prosciutto (thinly sliced and diced), 1 handful snap peas, 1/2 cup shitake mushrooms (regular mushrooms will do), 1 teaspoon minced garlic, 1 tablespoon chopped onion, 1 tablespoom butter, 1 cup pomodoro sauce, 50 ml. dry white wine, 1 pinch chicken base.
Heat the butter in a medium frying pan and sauté the garlic and onion for 1 minute. Add the shitake mushrooms, prosciutto and snap peas and sauté for 1 minute more. Deglaze with the white wine and add the cream and pomodoro sauce. Season to taste with salt, pepper and the chicken base. Reduce the pasta sauce to almost half. Meanwhile drop the gnocchi in boiling water and boil for 1 minute from after they rise to the surface, approximately 2-3 min. in total. Toss with the sauce and serve.
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