Prep Time: 30 minutes
Cook Time: 10 minutes

Ingredients

500g Semolina flour (for pasta making)

250ml Warm water

200g Milk

200g Fresh cream

300g Parmigiano Reggiano, grated

150g Prosciutto di Parma, diced (1cm)

20ml Saba

2 Punnets zucchini flowers (zucchini sliced, flowers kept separate)

30ml Pukara Estate Premium Extra Virgin Olive Oil

Salt & Pepper

300g Fresh ricotta (cooked at 200°C in the oven for 30 minutes)

Method

Pasta Dough
Slowly add the warm water to the semolina flour while mixing until a dough forms. Knead the dough for 5 minutes, then wrap and rest in the fridge.

Cut the dough into 100g pieces, roll each into a long log about 1cm thick, and cut into 2-3cm pieces. Roll each piece onto a gnocchi roller to create ridges.

Parmigiano Cream Sauce
In a saucepan, bring the milk and cream to a boil, then remove from heat and add the grated Parmigiano Reggiano. Stir well until fully melted. Keep warm until needed.

Cooking the Pasta
Bring a pot of salted water to a boil. Meanwhile, heat the olive oil in a large frying pan, add the sliced zucchini, and fry for 2-3 minutes. Season with salt and pepper, then add the diced Prosciutto di Parma.

Drop the gnocchetti into the boiling water and cook for 3-4 minutes. Drain and add to the frying pan with the zucchini and prosciutto. Cook for 1 minute, adding ½ cup of pasta cooking water, then mix in half of the Parmigiano cream sauce.

Final Assembly
If using a half cheese wheel for serving, transfer the pasta into the wheel, add the remaining Parmigiano cream sauce, and stir for 1 minute.

To serve, garnish with zucchini flowers, crumbled baked ricotta, and a few drops of saba.