Bring a large pot of salted water to a boil then add gnocchi and cook according to package or recipe instructions.

Meanwhile, heat a drizzle of extra virgin olive oil in a large skillet over medium heat. Add chopped prosciutto then saute until slightly crisp, 2-3 minutes, then remove to a plate. Add another drizzle of extra virgin olive oil to the skillet then add mushrooms and shallots. Once mushrooms have released their liquid and are starting to turn golden brown, season with salt and pepper, then continue to saute until mushrooms are tender and caramelized, 5-7 minutes.

Add garlic then saute for 1 minute. Add baby spinach, season with salt and pepper, and then saute until slightly wilted, 1 minute. Transfer cooked gnocchi to the skillet from the cooking pot then stir to combine. Add chicken broth then stir to combine. Taste and add salt and pepper if necessary then serve topped with crispy prosciutto.