Serves 4 people
In medium sauce pan, add oil and prosciutto. Cook until lightly crispy, then add quartered mushrooms. Sauté for 2-3 minutes or until soft, add asparagus and peas and cook for 2-3 more minutes. Add beef stock, heavy cream and reduce heat and simmer for 5 minutes or until slightly thickened. Finish with butter and fresh herbs.
In medium sized pot, bring water to boil and add 1 tbls. of salt to water. Cook gnocchi pasta for 4-5 minutes or until desired doneness. Remove from water and toss into sauce.