Clean the chanterelles, rinse and halve the larger ones. Cut the young onion into slices.
Finely dice ham.
Rinse basil, select and cut into strips.
Cook gnocchi in light salted water until al dente.
Fry young onion in butter.
Add chanterelle and fry lightly.
Add ham cubes, season with iodized salt and pepper.
Add the still warm gnocchi, toss well and refine with the whipped cream and basil.
Spread the washed arugula evenly on plates, place the gnocchi on top and grate the Parmesan on top.
Tip: Always use an aromatic prosciutto, it will give your dish a wonderful touch!
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