In a non-stick pan, heat 2 tbs. olive oil. Add frozen gnocchi and cook for 2 or so minutes per side or until golden. Season with salt and pepper while they cook. When done cooking, remove them from pan and set aside.
In the same pan over medium low heat, add minced garlic, shallot and chopped mushrooms. Cook until soft, about 3 minutes.
Meanwhile, in a bowl combine the whisked eggs and the grated parmesan cheese. Mixture will be thick!
Add the chicken stock to the pan then turn off the heat. Slowly pour in egg/cheese mixture, using a spoon to stir and create your sauce. Mix for 1-1.5 minutes, then add gnocchi back to pan, along with the diced prosciutto, and continue to stir to coat.
Top everything with fresh thyme leaves and more parmesan!