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gnocchi
2 pounds spinach, touch stems removed
1/4 cup water
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 ounces prosciutto, finely chopped
2 cups ricotta cheese
1 1/2 cups unbleached all-purpose flour
1 cup grated parmigiano-reggiano cheese
2 eggs
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg
sauce
4 tablespoons olive oil
Lots of garlic cloves…to your liking
2 cans diced tomatoes
Fresh basil
salt
topping
1/2 cup grated parmigiano-reggiano cheese
1. In a heavy sauce pan over medium heat, combine the spinach and water. Cover and cook until wilted and tender, about 5 minutes. Drain in a colander. Using the back of a spoon, press out the remaining liquid. Turn the spinach out on a cutting board and chop finely.
2. In an medium frying pan over low heat, melt the butter. Add the onion and sauté until transparent and tender, about 5 minutes. Add the prosciutto and sauté for a scant 30 seconds. Stir in the spinach.
3. Stir in the chopped spinach and transfer the mixture to a large mixing bowl. Stir in the ricotta cheese until blended. Add the flour in thirds until complete mixed. Then the parmigiano-reggiano, the eggs, salt, pepper and nutmeg. The mixture should be soft and pliable.
4. Line a baking sheet with wax paper and dust it lightly with flour. Dip your finger in some cool water and take a rounded teaspoon of the spinach mixture and form it into balls. The spinach dough balls should be about 3/4 inch in diameter. As each ball is shaped, place it on the baking sheet. Cover with plastic wrap and place in the refrigerator for up to an hour before cooking.
5. Preheat the oven to 350 degrees. Butter a large baking dish.
6. For the sauce, heat the oil in in a large sauce pan over medium high heat. Add the garlic and crush in the hot oil. When the garlic has turned a beautiful golden brown add the canned tomatoes. Using a potato masher crush the mixture to make it smoother. Add salt to taste…remember tomatoes need some salt to cut acidity. SImmer over low heat until slightly reduced.
7. While the sauce in simmering, fill a large boiler 3/4 full with water. Bring to a boil. Add a little salt to taste. Add the gnocchi to the water. You will need to work in several batches. Too many and the gnocchi will stick together. After they rise to the surface, boil gently for another 1 - 2 minutes until cooked through.
8. Remove the gnocchi from the water with a slotted spoon and transfer to the buttered baking dish. Cover the gnocchi, evenly, with the tomato sauce and sprinkle with the topping cheese. Bake for 15 minutes and serve hot.
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