Creamy Gnocchi with Gorgonzola and Iberian ham chips

Spread the Iberian ham to make chips on greaseproof paper, cover it with greaseproof paper and put it in the oven for 10 minutes at 200°.

Meanwhile, pre-cook the gnocchi in water for 3 minutes

Put the cream and the gorgonzola in a frying pan, let it cook for about 5 minutes on medium heat, add the gnocchi and continue cooking for about 5 minutes.

Serve in plates and crumble the Cebo Campo Iberian ham chips, and place a little parsley.