Ham & cheese is like Sonny & Cher, peas & carrots or hugs & kisses: the perfect match.
300g thinly sliced prosciutto cotto
250ml pure cream
200g taleggio, rind removed
50gm grated parmesan
salt & pepper
1. Bring a large pot of salted water to a boil.
2. Put the cream in a large pan and bring to a simmer. Break the taleggio into pieces and add to the hot cream then turn the heat down to very low.
3. Drop the gnocchi into the boiling water - they’re cooked when they rise to the top of the water and float. Using a slotted spoon, scoop the gnocchi into the cheese sauce, season with a little salt and a few grinds of pepper and add the parmesan.
4. Carefully stir to coat the gnocchi and bring everything together, adding a splash of pasta water if the sauce becomes too thick.
5.Divide between four bowls and top with ribbons of prosciutto cotto.