Method
Pre heat oven at 180c
Lay prosciutto on oven paper on a flat oven tray.
Cover prosciutto with another sheet of oven paper, and lay another tray on top to keep the slices flat while cooking.
Cook for 10min or till crispy. Remove from oven and allow to cool
Bring milk and cream to a simmer, add Parmigiano Reggiano a little at the time, stir till melted.
Bring plenty of salted water to the boil (7g salt per lt of water), then add gnocchi and cook till they surface. Once they surface to the top, drain and toss with the sauce for 1 min, then add spinach and keep stirring till all spinach are wilted.
Serve gnocchi onto a plate and garnish with crispy prosciutto, a generous drizzle of Parmigiano cream sauce and extra grated on top.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
