Goat Cheese Ricotta Gnocchi with Garden Zucchini Tomato Sauce and Crisp Prosciutto

Ingredients

• 1 1/2 pounds fresh goat's milk ricotta
• 2 large eggs
• 1 cup unbleached all-purpose flour, or as needed
• Salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• Garden Zucchini Tomato Sauce, recipe follows
• Crisp Prosciutto, recipe follows
• 1/4 cup extra-virgin olive oil
• 1 Spanish onion, chopped in 1/4-inch dice
• 4 cloves garlic, peeled and thinly sliced
• 2 medium zucchini, thinly sliced
• One 28-ounce can peeled whole tomatoes, finely chopped
• 1/4 cup fresh basil leaves, finely chopped
• Salt
• Olive oil, for brushing
• 6 slices thinly sliced prosciutto

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