Place the ricotta in a fine sieve
over a bowl. Cover with plastic wrap
and refrigerate for at least 8 hours, or overnight.
In a medium bowl, beat the eggs, add the drained ricotta and stir together. Gently mix in the flour, 1 teaspoon salt, pepper and nutmeg until a soft dough
forms. Add a little more of the flour if the dough is too sticky.
To form the gnocchi, dip 2 tablespoons in cool water. Using 1 spoon, scoop up a heaping tablespoon of the ricotta mixture and use the other spoon to form it into a smooth, pointed oval ball. Place the gnocchi on a lightly floured baking sheet.
Bring a large pot of salted water to a boil. Gently slip the gnocchi into the boiling water, stirring gently with a slotted spoon. Cook until the gnocchi rise to the surface, about 5 minutes. Scoop them out with the spoon.
Warm the Garden Zucchini Tomato Sauce in a medium saucepan
. Add the gnocchi
, tossing gently 1 minute to coat. Top with Crisp Prosciutto and serve immediately.