Gnocchi is not just for dinner any more, folks! We're sauteing these pillowy dumplings until they're nice and crisp, mixing them with some crispy prosciutto and fresh spinach, topping them with a luxurious creamy mushroom sauce, and finishing off the whole situation with a perfectly gooey egg.

This is a dinner for breakfast best case scenario!

This is one of those meals that requires a little bit of multitasking. In one pot, we're going to cook our gnocchi in salted water just like their package directs. In another pan, we're going to take some prosciutto and cook it in a little olive oil until it becomes nice and crispy like bacon.

Once the prosciutto is nice and crisp, we'll remove it from the pan and transfer over our drained gnocchi to the same skillet. We're going to take advantage of some of the leftover flavor in the pan from cooking the prosciutto, and use that fat and flavor to crisp up our gnocchi until they're perfectly golden brown. Once the gnocchi has crisped up, we'll add in some fresh spinach along with our crumbled crispy prosciutto, and let it cook until it's just wilted.

While the gnocchi and spinach are cooking, we can have our mushroom gravy going in a separate saucepan. So, we'll start with a little butter, and we'll let our chopped baby bella mushrooms start to caramelize in the butter until they're slightly browned. Then, in goes some garlic, for flavor. And then, we add a little flour to help thicken up our sauce. From there, we'll add in some milk, and we'll bring it all to a simmer until the gravy starts to thicken. To finish the sauce, we'll whisk in some freshly shredded parmesan cheese, a little salt and pepper, and a pinch of my new favorite seasoning: Trader Joe's umami seasoning. If you don't have the umami seasoning, that's totally ok. The sauce will still be delish without it. But, I love the extra depth of flavor that it adds to this gravy.

Once the gravy is finished, it's time to assemble. So, we start by layering our gnocchi mix onto a plate. Then, we'll smother it in that luscious mushroom gravy. And finally, we'll top the whole thing with a perfectly runny fried egg and a sprinkle of fresh chives.

Talk about an indulgent plate of food!

We're so used to gnocchi being soft and squishy, but crisping it up on the outside provides this amazing layer of texture. The gnocchi stays perfectly pillowy on the inside, but you get a little extra crunch thanks to the crust that's formed on the outside. Then, mix that with crispy and salty prosciutto, and we have all the texture we need.

But the amazingness doesn't stop there! The mushroom gravy is my new favorite thing right now. It's rich and creamy and earthy and comforting. It's the perfect compliment to this gnocchi. Now, you and add as much or as little gravy to this dish as your heart desires. But, you'll likely end up with some extra gravy. Consider that a gift! This gravy is great over toast. It's great over chicken. It's just darn amazing!

The element that brings this whole dish together is that gooey egg. When the creamy yolk mixes with the creamy gravy, it's pure heaven. I totally recommend frying your eggs in some olive oil in the same skillet that cooked your prosciutto and your gnocchi so you can take advantage of the flavor already in the pan. But, a poached egg would absolutely work here too. And if you don't like a runny yolk, that's ok. Prepare the egg however you love it, just don't leave that part out.

Ok, everyone. I think maybe we should do this dinner for breakfast thing more often. What do you think?

For now, enjoy! And, let's eat!