Finely slice the prosciutto and put in a large saute pan over a medium heat. Allow to crisp up, then add the sliced spring onions and cook for 30 seconds.

Tip in the wine and water, bring to the boil and then add the gnocchi and peas. Simmer until the gnocchi is soft and the peas are cooked through.

Stir in cream. Finely slice the wild garlic and add to the pan. Simmer for 3 more minutes, then season with salt and pepper to taste.