- Potato gnocchi ( or you can use any also any kind of pasta)
- 1 pack (80g) of Ghiotti jamon serrano
- 50g Taleggio cheese
- 150g mascarpone
- 50ml cream
- ¼ cup of white wine
- Salt and pepper
Place the finely sliced jamon errano in a saucepan with a touch of olive oil.
Once caramelized, add a touch of white vine and allow to evaporate, add a couple of spoonful of mascarpone cheese, cubed taleggio and cream.
Let melt and reduce till smooth.
Cook the gnocchi in boiling water , drain and toss in the pan with the sauce.
Finish with salt cracked pepper and sprinkle with some jamon serrano finely sliced.