Gnocchetti Spinach with Trentino Ham Sauce

Finely chop the cooked spinach, discarding any excess water. Transfer it to a bowl: the mixture should be moist but not watery, which is essential for obtaining a dough that can flow through the funnel without becoming too runny.

Add the flour and milk to the spinach, then mix carefully until you obtain a smooth dough. a mixture Smooth and consistent. Knead until there are no dry patches of flour left; the dough should be soft enough to drip, but not runny.

Cut the cooked ham into strips. Melt the butter in a skillet Add the ham, sautéing until lightly golden and fragrant. Keep the heat moderate to prevent the butter from browning or the ham from drying out.

Pour the white wine into the skillet Add the browned ham and let it evaporate. Continue cooking until the alcohol smell diminishes and the sauce becomes more concentrated; the ham should be evenly distributed throughout the sauce, without excess liquid.

Add the heavy cream as foreseen by the original preparation and let it thicken over medium heat, stirring until the sauce becomes creamy. Season with salt, pepper and nutmeg, then add the Parmigiano Reggiano to bind the dressing: the consistency should coat the spoon and not be watery.

Bring to a boil the water and, using a cloth funnel, drip the mixture directly into the boiling liquid. Maintain a steady boil and cook for three minutes, checking that the gnocchetti remain separate and take on a compact consistency.

Drain them gnocchetti after three minutes and transfer them into the skillet with the hot sauce. Toss them gently to distribute the sauce without breaking them; finish when the cream coats them evenly and the aroma of the ham and nutmeg is clearly perceptible.