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Bring a large pot of salted water to boil
Stir together the ricotta, eggs, 1 cup Parmesan, nutmeg, 1/4 tsp. salt and 1/4 tsp. pepper
Add the flour, stirring to form a soft, wet dough
Divide in half
With lightly floured hands, roll each half on a wellfloured surface into a 1-inch diameter rope
Cut the dough into 1-inch pieces. Make a small indentation in the center of each piece
Set the formed gnocchi in a single layer on a floured, parchment-lined baking sheet
Working in two batches, cook the gnocchi in the boiling water until they have all risen to the surface, about 3-4 minutes. With a slotted spoon, scoop the first batch into a colander while you cook the second batch
Meanwhile, prepare the sauce
Add olive oil and garlic to a pot
Saute on medium until cloves are aromatic and a light brown color
Remove garlic from pan
Add Italian ham and cook until crisp
Add chard stems and lightly season with salt and red pepper flakes
When stems begin to tender, add leaves. Cook until leaves wilt, but are not mushy
Transfer the cooked gnocchi to the skillet with the chard. Sprinkle with remaining cheese and toss
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