Heat half the butter in a large pan over medium heat. Add the asparagus and fry for 2-3 minutes, then stir in the peas, prosciutto, and stock. Cook for 3/4 minutes, until the asparagus is tender and the peas are soft. Season with a few grinds of black pepper; keep warm.

Cook the gnocchi in a large pot of boiling water until they float to the top, no more than five minutes. Drain and add to the pan with the vegetables, with a little more butter. Cook togethet for one minute, so that the sauce and gnocchi have time to mingle. Serve with freshly grated Parmansen.