Potato Gnocchi with Jamon Serrano


  • 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.