- 500 g gnocchi
- 2 cups fresh spinach
- 6 slices prosciutto
- 2 egg yolks, beaten
- 1 cup (250 mL) 15% cream
- ½ tsp. nutmeg
- 1 pinch cayenne pepper
- 160 g Cambozola cheese
- 1/3 cup walnuts
Preheat oven to 400 °F (200 °C).
Grease a large, oven-proof pan.
Cook gnocci according to manufacturer’s instructions and rinse with cold water to stop cooking.
In a bowl, combine cooked gnocci, spinach, coarsely sliced prosciutto, beaten egg yolks, cream, nutmeg, cayenne pepper, half of cambozola and walnuts.
Pour into pan, garnish with a few spinach leaves and rest of cambozola, then bake in oven for 20 minutes. Serve immediately.