Mix your pork rinds cheddar black pepper smoked paprika nutmeg and parmesan cheese together and season to taste. Set aside for later.
In a food processor add your ground chicken nutmeg
and eggs Process this on high for about 1 minute or until you have a smooth texture. Place a gallon sized ziploc bag into a cup and fold the edges over. Place the mixture into this bag then seal and refrigerate for at least 10 minutes.
While your dough is resting setup a double boiler over medium heat. Add your cream all of your cheddar brie prosciutto and option mustard. Begin to whisk until all of the cheese has melted. Will thicken when cools
Fill a pan 3/4 of the wat to the top. Add about 1 tbsp of salt to season the water. Bring this to a simmer.
Cut the corner of the ziploc bag and begin piping the mixture into the water. The size is up to you. I went with about a half inch for each. Once all of the gnocchi have been made remove from the pan and drain on a paper towel.
Place your cooked chicken noodles onto a lined sheet pan and season with salt. Place into an oven that’s been set to 450°F for about 10 minutes to remove some of the moisture.
Carefully fold your cheese sauce gnocchi and 2 tbsp of cheddar together. Place this into a baking container and top with your topping and chopped up prosciutto. Place into an oven set to 450°F for 10 minutes or until prosciutto is crispy. Serve hot.