Gnocchi in a Cambozola Cheese Sauce with Rapini and Crispy Prosciutto

This one is inspired by one of my favourite restaurants, and even though the ingredients are a little heavier, all you need is a small portion to satisfy your taste buds!

Serves 4 people

Ingredients:

• 1 bunch Rapini, trimmed, washed and drained
• 500 g Gnocchi
• 1 Cup Cream (or 2% Milk)*
• 100-150 g Cambozola Cheese, at room temperature
• Fresh cracked pepper
• 4 slices Prosciutto

Directions:
1. Place a large pot of water on to boil. Wash and trim the rapini, cutting a small slit down the bottom stem. Once the water boils, add the rapini and steam for 3 minutes.
2. Drain the rapini and leave aside. Replace the water and bring it to a boil for the gnocchi.
3. While the water boils, prepare the cheese sauce. Bring the milk or cream to a light boil over medium-high heat. Reduce heat to a simmer and add in the Cambozola cheese and black pepper, allowing to melt through. Whisk gently to form a thicker sauce. Remove from the heat and leave aside*.
4. Cook the gnocchi according to package directions: Add the gnocchi to boiling salted water, reduce the heat and allow to cook for 3 to 5 minutes until the gnocchi float to the top. Make sure not to overcook them. Drain the gnocchi and return to the pot.
5. Chop the rapini into small pieces and add to the gnocchi.
6. Add the cheese sauce to the gnocchi and rapini and mix well to combine all ingredients. Leave on low heat to keep warm.
7. Using a large skillet, over medium-high heat, fry the prosciutto until it becomes crispy, about 3 minutes per side.
8. Divide the pasta and rapini evenly amongst 4 plates and top with a piece of the crispy prosciutto.

*For the creamiest sauce, 10% – 18% cream would be best. If you would like to use a 5% cream or milk, you may need to add some flour or cornstarch to thicken the sauce while making it.