Happy Spätzle with Castelmagno cheese sauce and crispy ham

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.