Wash very well the cabbage leaves and pat them dry.

Remove the back rib of the cabbage leaves and put the leaves in a mixer with the almonds, the toasted pine nuts, the Parmesan cheese, the garlic, salt and pepper.

Blend everything, adding the oil slowly until the desired texture is obtained.

Boil the dumplings in boiling salted water, drain them, season with the prepared pesto, diluting it if necessary with a little of the cooking water.

Transfer them to the serving dishes, add a few slices of Prosciutto di San Daniele on top and serve.