Potato gnocchi with Tête de Moine AOP cheese and speck ham
380 g of potato gnocchi
200 g of Tête de Moine AOP cheese
1 glass of milk
150 g of Speck ham
Melt Tête de Moine AOP cheese in milk in a frying pan over low heat. At the same time, cook the gnocchi in salted water, strain and transfer to a frying pan. Mix thoroughly. Serve on plates with thinly sliced Speck ham slices and grind plenty of black pepper on top.