Gnocchi with taleggio cheese, rocket and crispy Parma ham
430 min Easy
Recipe By
Sara Miletti
Ingredients
360 g potato gnocchi
160 g taleggio cheese
120 g Parma ham
rocket to taste
3 spoons milk
Preparation
Wash the rocket leaves and drain them. Cut the Parma ham into strips and toast them in a hot non-stick pan, without adding fats.
Cut the taleggio cheese into pieces, put it into a pan adding milk and melt it gently.
In the meantime, boil a pot of water, add the salt and cook the gnocchi. Once they are cooked, lift them from the water with a skimmer and put them in a pan with the taleggio cheese.
Finally, distribute the taleggio gnocchi into 4 plates and serve with crispy Parma ham and rocket.