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1
Bring the chicken broth to a boil in a medium saucepan over high heat.
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2
Reduce the heat to medium-low and simmer until the broth has reduced to 4 cups, about 20 minutes.
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3
Meanwhile, make the gnudi.
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4
Bring a large pot of salted water to a simmer over high heat.
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5
In a large bowl, combine the ricotta, Parmesan, egg, egg white, prosciutto, parsley, nutmeg, salt, and pepper and mix thoroughly.
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6
When the water is simmering and ready, stir the flour into the ricotta mixture.
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7
(It is important not to add the flour too soon; otherwise they will become dense and gummy, not light.)
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8
Shape the gnudi using two large soup spoons: scoop up a large spoonful of ricotta mixture into one spoon, then scoop the mixture onto the other spoon and back again, forming a three-sided oval.
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9
Drop the gnudi into the dredging flour.
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10
Form another 8 or 9 gnudi at a time, dredge in flour on all sides, and tap off the excess.
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11
Slide the formed gnudi into the simmering water, being careful not to overcrowd the pot.
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12
Remove the gnudi using a slotted spoon after they have floated to the top and have cooked for about 4 minutes total.
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13
While the gnudi cook, create another batch of gnudi and dredge them in flour.
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14
Continue cooking and forming gnudi, transferring the cooked gnudi to a platter in a single layer, until you have used all the ricotta mixture.
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15
Divide the gnudi among the serving bowls.
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16
Pour the reduced broth over the gnudi.
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17
Sprinkle with a pinch of the pepper and a spoonful of grated Parmesan and serve.
