To roast the pine nuts, heat the pan over medium heat and add pine nuts, stirring occasionally until lightly golden. Remove to a bowl and set aside.

For the crispy sage leaves, pour enough olive oil into a small frying pan to cover the base of the pan. Place on medium heat. Once the oil has heated, add the whole sage leaves and fry for 30 seconds until crispy. Remove with a slotted spoon to a plate with paper towel.

Using the same pan as the sage leaves, still on medium heat, add the prosciutto and cook for a few minutes, turning half way until crispy. Remove to a paper towel lined plate.

In the large frying pan, add butter and a drizzle of olive oil over medium heat. Add the gnocchi and fry for a few minutes, turning until gnocchi is golden all over. Carefully remove gnocchi to a plate.

In that same pan, add the shallots and cook stirring for a few minutes until translucent. Add the garlic and chopped sage and cook, stirring for 1 minute. Add the white wine and cook for another minute. Add the cream, bring to a simmer and cook for a couple of minutes or until the sauce has thickened. Add the gnocchi back to the pan and toss gently to combine. 

To serve, divide gnocchi between two pasta bowls, crumble over Goats Cheese, place on crispy prosciutto and sage leaves. Add pine nuts and grated parmesan cheese. 

Serve!