First, get a large pot of water on to boil for the Sweet Potato Gnocchi (2 pound).
Then get out a large skillet with deep sides and heat the Olive Oil (1 dash) oil in it over medium high heat. Add in the Cremini Mushroom (8 ounce) and let them soften for 3-4 minutes.
Add in the Prosciutto (4 ounce) for another couple of minutes, then transfer to a plate.
Melt the Butter (3/4 cup) in the same pan next and whisk the All-Purpose Flour (6 tablespoon) into it. Let it gently cook and become a thick paste until it turns golden brown.
Slowly pour in the Milk (3 cup) while you keep whisking until you have a nice, smooth sauce. Stir in the Salt (1 pinch), Garlic Powder (1 teaspoon) powder and Dijon Mustard (1 teaspoon) then let it all gently bubble and thicken together for 10 minutes.
When the 10 minutes is up, the water should be boiling. Cook the Sweet Potato Gnocchi, it should only take a minute or two. Drain it and set it aside.
Whisk the three cheeses: Asiago Cheese (8 ounce), Smoked Cheddar Cheese (8 ounce), and Smoked Gouda (8 ounce) into the sauce, then stir in the gnocchi, Cremini Mushroom and Prosciutto until it is all thoroughly mixed together.
Serve immediately in bowls and enjoy!!