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

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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, stir the drained ricotta and eggs together. Mix in the flour, salt, pepper and nutmeg together gently until 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 gnocchi into 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. Drain and add to the pan with the zucchini tomato sauce, tossing gently 1 minute to coat. Top with crisp prosciutto and serve immediately.

In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
Add the zucchini and tomatoes and bring to a boil.
Lower the heat and simmer for 30 minutes until sauce thickens. Add basil and season with salt and serve.

Preheat oven to 400. Lightly brush a baking sheet with olive oil, and arrange prosciutto in a single layer. Place in oven and bake until crisp, 5-10 minutes. Remove from oven, and let cool on a wire rack.