RAGU

GNOCCHI CON UOVA E PROSCIUTTO COTTO

Gnocchi with Boiled Ham and Eggs

cups all-purpose flour
5 ounces bread crumbs
1 egg
1/8 teaspoon nutmeg
1/4 pound chopped boiled ham, not smoked
1 cup milk
Salt
6 tablespoons butter
5 ounces freshly grated Parmigiano-Reggiano®

With a wooden spoon mix the flour, bread crumbs, egg, nutmeg, chopped ham and the milk. Let the mixture rest for about 10 minutes in a warm place, divide into orange-size balls, shape each ball into 1/2 inch thick sausage-shaped strands and cut the strands into 1 inch pieces.

Cook these in boiling salted water a few at a time. Two to three minutes after the water returns to a boil, retrieve the gnocchi and place in a warm serving dish adding the butter and the Parmigiano-Reggiano. Toss thoroughly and serve.