4 gnocchi two cheeses Recipes

cleaned salad-ready spinach, salt, fresh ground pepper, nutmeg (two pinches), ricotta cheese, all-purpose flour, eggs, chilled butter (butter must be hard so it does not clarify during cooking)

extra virgin olive oil (evoo), prosciutto , halved crosswise, leeks , trimmed halved lengthwise and cut crosswise 1/2 inch thick, salt and pepper, two 10- to 12-oz packages fresh potato gnocchi, butter, flour, milk, ground nutmeg , to taste, grated fontina (3 generous handfuls) or 1 cup fontina valle d aosta cheese (3 generous handfuls), grated asiago cheese, grated parmigiano-reggiano cheese

bertolli olive oil & garlic sauce, fresh gnocchi or 1 lb frozen gnocchi, prepared according to package directions, shredded mozzarella cheese, grated parmesan cheese, sliced fresh basil leaves, chopped walnuts, italian seasoned dry bread crumbs