Recipe:
1. Heat the butter in a medium frying pan and sauté the garlic and onion for 1 minute.
2. Add the shitake mushrooms, prosciutto and snap peas and sauté for 2 minutes more.
3. Deglaze with the white wine and add the cream and pomodoro sauce.
4. Season to taste with salt, pepper and the chicken base.
5. Reduce the pasta sauce to almost half.
6. In the meantime, drop the gnocchi in boiling water and when they rise to the surface of the water, boil for 1 minute more, or approximately 3 minutes in total.
7. Strain and toss the gnocchi with the sauce and serve.
If you want to know how to make your own fresh gnocchi from scratch, check my recipe here.
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