Before slicing the pork remove the silver colored skin from the pork (the tough thin piece of fat that runs along the top of the pork).
In a large frying pan saute the prosciutto, shallots, onions, sun-dried tomatoes and garlic in olive oil for 2 minutes. Add the sliced pork and saute for 5 minutes more.
Season with salt and pepper.
Stir in the chicken broth and cream and cook until bubbly.
Sprinkle in the chopped basil and parsley and cook for 2 more minutes.
Cook the gnocchi following package directions. Drain and let them cool down, In a large frying pan saute the gnocchi in butter and 1 tbs of olive oil until lightly browned and a slightly crispy on the outside.
Toss the gnocchi with the Parmesan cheese.
Plate the pork tenderloin with the side of fried gnocchi or spoon the pork over the top of the gnocchi.