Gnocchi Con Uova E Prosciutto Cotto


3 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
6 tablespoons butter
5 ounces freshly grated Parmigiano-Reggiano®

How to make the Gnocchi con uova e prosciutto cotto :

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.

Serves 4-6

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at