Prepare your gravy
Create your own sauce to taste and bring it to temperature. Add 100ml of water. Don't be afraid to dilute the sauce too much.
Happy Spätzle with Castelmagno cheese sauce and crispy ham
- Happy Spätzle : 400 g
- Fresh cream: 100 ml
- Hard Castelmagno cheese : 100 g
- Dry-cured ham slices : 4 - 5
- Butter: 50 g
- Water: 100 ml
HOW TO MAKE THE SAUCE
Place the slices of ham in a non-stick skillet over a high heat and cook until both sides are crisped. Remove the ham and place it on paper towel to drain the extra fat.
In a saucepan, heat the fresh cream, combine grated Castelmagno cheese and cook over a low heat, about 10-15 minutes. Mix with a stick blender.
HOW TO MAKE THE GNOCCHI
In the skillet, pour 100ml of water, butter Castelmagno sauce and bring to a boil. Add the spätzle and gently stir-fry, about 3 minutes. Transfer to a plate and add crispy ham.