Prepare gnocchi as directed on package. Or, make your own homemade gnocchi recipe here. Drain and toss in olive oil to keep from sticking.
While waiting for the water to boil for the gnocchi, chop prosciutto on a cutting board. Then, heat 1 tbsp olive oil over median-high heat, in a large skillet. Fry the prosciutto down until crispy. This takes about five minutes, be sure to stir it frequently using a large wooden spoon. Remove crisped prosciutto and set aside for later.
Cube chicken into ½ inch pieces. Use the same large skillet from the prosciutto and heat 1 tbsp olive oil over medium-high heat. Brown the chicken and cook until done, about five minutes. Remove and set aside.
Cube the cream cheese, then place in the same large skillet over medium heat. Stir until it begins to melt. Then, add pumpkin, paprika, and chili powder. Stir in the milk and then add the Parmesan cheese. As the gnocchi sauce cooks, it may start to thicken. Add more milk (or cream) if necessary.
Return the cooked gnocchi and the chicken to the gnocchi sauce while continuing to stir. Add crisped prosciutto and sun-dried tomatoes, while stirring. Stir in sage leaves and salt and pepper to taste. Serve immediately.
Substitute fried and crumbled bacon for prosciutto if you like.