Add gnocchi to a pot of boiling water and cook until it rises to the surface of the water, should only take 2 minutes.  Drain and set aside.

In a large frypan over medium-high heat, fry the prosciutto for 2-3 minutes until crispy, remove from pan and set aside.

Place the pumpkin soup and cream in a small saucepan over medium heat to warm up.

Add butter to the fry pan, once it starts to foam add the gnocchi.  Turn heat up to high and cook for 2 minutes tossing occasionally so the gnocchi is golden all over.

Add the warm pumpkin soup and cream and remove from heat.  Stir through spinach and sprinkle with crispy prosciutto and grated parmesan.