Preheat a large non-stick or well-greased cast iron skillet over medium heat until it feels warm to your palm when placing nearby, about 2-3 inches away, but not to a smoke point. Add 1 tbsp ghee, swirl the pan around to distribute the butter evenly. As soon as it melts, add the frozen gnocchi.
Pan fry them in a single layer over medium to medium-high heat for about 5 minutes. Do not touch or flip until the bottom is golden brown or the gnocchi will stick to the skillet.
In a separate skillet, pan fry the prosciutto over medium heat in a single layer until crisp on both sides, about 6 minutes total, flip after 3 minutes.
Use a spatula to flip the gnocchi and cook about 5 minutes additional. Toss the skillet every minute or so. Then flip them again to pan roast for about 4 minutes. The gnocchi texture should be crisp outside in golden brown and not soggy. A good way to tell is when they aren’t drenched in butter and each individual gnocchi has a crisp crust. When you gently press it, it should feel a little bouncy. Set them aside in a large serving plate and keep warm.
Add the remaining ghee (1.5 tbsp), as soon as it’s melted, add sage. Pan fry the leaves over medium heat until they are a little crisp, about 2-3 minutes. Move and flip the leaves often with a tong or chopsticks and take care not to over burn them. Fish out the leaves and drain over a paper towel.
Add garlic and spinach to the infused sage butter. Saute over medium-heat and season with two pinches of salt for about 30 seconds or as soon as the spinach wilt a bit. If you saute the spinach too long it will turn watery and dilute the flavor. Set it aside over a plate to let cool.
Before serving, toss cauliflower gnocchi with spinach and sage, and top with crumbled prosciutto. Sprinkle with paleo parmesan cheese, if using. Serve warm.