Pink gnochetti with Prosciutto di Parma Ferrari

Boil the potatoes, cook the beetroot in the oven and mash booth mix in the fourl and the whole egg with a little salt and knead the dough so that it is firm but soft. Form long strips type cylinders, cut up into quite small pieces and dust with flour. Cook the gnocchi in salted water, allow them to float to the top and take out with a slotted spoon.

To season them, put the cream, the butter and a pinch of salt in a pan and heat on a low flame mixing all the ingredients. Next, pour the water well drained gnocchetti into sauce. Meanwhile, onto each serving plate, place a slice of Prosciutto di Parma Ferrari previusly warmed in a non-stick pan and lay gnocchetti hot. Sprinkle with grated Parmigiano Reggiano.