Wash the rocket leaves and drain them. Cut the Parma ham into strips and toast them in a hot non-stick pan, without adding fats.
Cut the taleggio cheese into pieces, put it into a pan adding milk and melt it gently.
In the meantime, boil a pot of water, add the salt and cook the gnocchi. Once they are cooked, lift them from the water with a skimmer and put them in a pan with the taleggio cheese.
Finally, distribute the taleggio gnocchi into 4 plates and serve with crispy Parma ham and rocket.