Prepare the Parmigiano cheese cream: warm up the milk, then melt the butter and add flour and milk by mixing together avoiding lumps. After a minute remove from the fire and add grated Parmigiano cheese and a pinch of salt mixing all together for about 3 minutes, then add the Prosciutto Toscano. Pour the cream into a dish. Cook the gnocchi in salted boiling water, drain them, and put them on the cream of Parmigiano cheese, mixing carefully.


500 g of pasta
150 g of Parmigiano Reggiano DOP
100 g of Prosciutto Toscano DOP
500 mg. of fresh milk
50 g of flour 00
Butter to taste
1 spoon of Olio Extravergine di Oliva
1 bouquet garni of arugula