Bring a pot of salted water to a boil and cook the gnocchi until they're set but not mushy soft--about four minutes. Drain.
In a saucepan over medium heat, heat the butter till it bubbles, then add the shallots. Saute until they just begin to brown, then add the prosciutto and cook about another minute.
Add the cream and bring to a low boil. Lower the heat and reduce the cream for about five minutes. Reduce the heat to low and reduce till thick. Add pepper to taste.
Add the crabmeat to the cream, and agitate the pan to blend. Cook until the cream starts bubbling again. Add cayenne and salt to taste.
Add the gnocchi to the pan and toss with the sauce to distribute the ingredients. Serve hot on small plate as an appetizer or amuse bouche.
