Finely dice the shallots and garlic. Slice the mushrooms and halve the sugar snap peas. Cut the meat into strips and season all over with paprika powder, salt and pepper. Heat 2 tbsp. oil in a pan and sear the meat on all sides, then remove and set aside. Heat the remaining oil and sear the mushrooms. Reduce the temperature and sauté the onion and garlic. Remove the rind from the Gorgonzola and dice coarsely. Chop the parsley leaves. Cook the gnocchi in boiling salted water according to the instructions on the packet. Add the cream and Gorgonzola to the pan and bring to the boil, stirring continuously. Add the meat and sugar snap peas, simmer for 5 minutes. Drain the gnocchi and add to the pan. Season with salt and pepper and serve garnished with parsley.