Gnocchetti Pasta with Prosciutto di Parma
500g semolina flour for pasta making
250ml warm water
200g fresh cream
300g Parmigiano Reggiano grated
150g Prosciutto di Parma,1 cm diced
2 punnets zucchini flowers, zucchini sliced and flower kept separate
30ml Pukara Estate Premium Extra Virgin Olive Oil
Salt & Pepper
300g fresh ricotta (cooked at 200c in the oven for 30min)
To make pasta, add water to semolina flour a little at the time. Mix till all combine and a dough is formed. Work the dough for 5 min and then rest in the fridge.
Cut dough into 100g pieces then roll each piece into a long log of a 1cm thick. Then cut into 2-3cm pieces. Then roll each piece onto a ‘gnocchi roller’.
Bring to the boil milk and cream, the remove from heat and add Parmigiano reggiano. Stir well till cheese has fully melted, keep warm till needed.
Bring plenty of salted water to the boil. Meanwhile heat oil in a large frying pan. Add zucchini and fry for 2-3 minutes, add seasoning, then add Prosciutto di parma.
Drop pasta in the water and cook for 3-4min, drain and toss with zucchini and prosciutto and cook for 1 min in frying pan adding a little cooking water, about ½ cup, then add ½ of the Parmigiano sauce.
Move the pasta to the open half cheese wheel (which will have cheese remove from the inside to accommodate the volume of the pasta), add the remaining Parmigiano cream sauce and keep stirring in the wheel for 1 minute.
Last add zucchini flowers, crumbled baked ricotta and serve with a few drops of saba.