Instructions: How to Prepare the Gnocchi:
1. Put the spinach in a large pot over medium heat with just the water that clings to the leaves. Cover and cook for 2-3 minutes, or until wilted and tender. Drain and cool. Squeeze out as much water as possible. Finely chop the spinach.

2. In a medium skillet over medium-low heat, melt the butter. Add the onion and cook until softened, about 5 minutes. Add the prosciutto and cook for 30 seconds. Stir in the chopped spinach. Transfer the mixture to a large bowl.

3. Line 2 jelly-roll pans with wax paper.

4. With a wooden spoon, beat in the ricotta, 1 1/2 cup of the flour, 1 cup of the Parmigiano, the eggs, salt, nutmeg, and pepper. The mixture will be soft.

5. Spread the remaining 2 Tbsp. flour on a dinner plate. Lightly flour your hands and shape the gnocchi mixture into balls about 3/4 inch in diameter, rolling them lightly in the flour. Put the gnocchi on the pans, cover, and refrigerate for up to several hours until ready to cook.

6. Bring a large pot of cold water to a simmer and add salt. Dont let the water boil or the gnocchi may break. Add the gnocchi in two batches, dropping them in a few at a time to prevent sticking. After the gnocchi rise to the surface, cook for 1-2 minutes more. Remove the gnocchi with a slotted spoon or skimmer and transfer to a warm platter. Drizzle with the sauce and sprinkle with the remaining Parmigiano.

How to Prepare the Sage Butter Sauce:
1. In a small saucepan over low heat, melt the butter.

2. Add the sage leaves and salt. Cook until the butter is lightly browned, 4-6 minutes.

3. Keep warm over very low heat.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.