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 |
 |
