Skillet Gnocchi with Ham and Creamy Tomato Sauce

Heat oil in a large skillet over medium-high heat. Add onion and saute until lightly golden, about 3 minutes. Season with salt and pepper. Stir in ham and garlic and cook for 2 minutes. Add wine, reduce heat to medium, and simmer until liquid has reduced by 3/4 of the original amount, about 10 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain gnocchi and set aside.

Add cream to the skillet and bring to a rolling boil. Cook for 3 to 4 minutes. Stir in marinara sauce and cooked gnocchi; toss lightly to combine. Add parsley and basil. Sprinkle with Parmigiano-Reggiano cheese and serve.