Gnocchi in Zucchini Ham Sauce

For the gnocchi in zucchini and ham sauce, peel the cooked potatoes and press them through a press. Allow to cool. Mix with flour, egg, grated Parmesan cheese and salt.

Divide into portions, twist finger-thick rolls. Cut centimeter-thick pieces into gnocchi.

Heat ham cut into strips with olive oil in frying pan. Add thin slices of zucchini, steam briefly until soft.

Cook the gnocchi in enough salted water until they float to the top. Lift out, drain well and add to prosciutto-zucchini mixture.

Season with grated Parmesan cheese and a little clear soup, salt and pepper, toss in the frying pan and bring to the table.

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