Heat a dry frying pan over medium heat and fry the prosciutto until it's crispy. This will only take about 4 minutes. Remove the prosciutto to a plate and set aside until serving.

In the same nonstick skillet, melt the butter. Add in the olive oil. Add the gnocchi to the pan once the butter has started to bubble. Cook the gnocchi for about 5 minutes being sure to toss and stir so that all sides get colour. Once they are golden, use a slotted spoon to remove the gnocchi to a small bowl or side plate, leaving the butter in the pan.

Add the garlic to the pan and saute gently for about 3-4 minutes until it's softened and fragrant. If you're using mushrooms this is where you add them in. Add in the cream and thyme and bring to a simmer. Check the sauce for seasoning and adjust with salt and pepper according to taste. If the sauce is too thick add in some water a tablespoon at time until the desired consistency is reached.

Grate the zest of the lemon and add the zest and juice to the sauce along with the Italian seasonings. Whisk well and then add the spinach and gnocchi back to the pan. The spinach will wilt in the heat of the sauce and the gnocchi will continue to cook in the sauce. It will only need about 2 minutes to be fully cooked through.

Divide the gnocchi into bowls and top with the chopped basil. Grate some parmesan and crumble the prosciutto over the bowls.