Creamy Gnocchi with Gorgonzola and Iberian ham chips
500g of Gnocchis
150g of Gorgonzola
2 bricks of semi-thick cream
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.
A recipe made by our partner blogger @cuisine_lovers_and_co