Prep Time:  10 minutes        |        Cook Time:  10 minutes        |        Serves:  4        

Ingredients

• 1 pack World Kitchen Truffle Gnocchi 500g
• 1 tbsp The Olive Tree olive oil
• 2 tsp Stonemill crushed garlic
• 160g Emporium Selection mascarpone cheese
• 200g Emporium Selection blue cheese, crumbled
• 50g Berg prosciutto
• 120g The Fresh Salad Co fresh baby spinach
• 40g spring onions, finely chopped
• ⅛ tsp Stonemill ground nutmeg
• Stonemill freshly cracked black pepper, to taste

Method

1. Bring a large pot of water to a boil.
2. Air fry prosciutto at 180°C for 4-6 minutes, until crispy. Cool and crumble.
3. Sauté spring onions in olive oil until translucent. Add garlic and spinach, then cook until wilted.
4. Stir in mascarpone and ⅛ teaspoon nutmeg, until melted. Remove from heat.
5. Add gnocchi to the boiling water and cook until they float. Drain and add to the pan containing the other ingredients.
6. Gently fold gnocchi into the sauce. Crumble blue cheese over top. Season with salt and pepper. Warm through on low heat if needed.
7. Divide among bowls and sprinkle with crushed prosciutto. Serve warm.