To put the oil together with the onionto fry slightly in a frying pan of small dimensions.The all must be cooked to middle fire at least 2 minutes. Past 2 minutes we add the ham, and we still continue to cook for 2 minutes. Past 2 minutes we remove it from the fire and we pour again the content in a bowl. Putting the spinaches in the bowl togetherwith the onion and the ham, it is necessary to squeeze them with care. With the use of a strainer we take the ricotta, the cheese to bows and we unite them to the rest of the bowl. We add others 4 spoons of parmigiano, the nutmeg, flour and white of egg. We mix well and we put the all in a confectioner pocket with a hole of about 1 centimeter. We heat in the oven to 200° C. To bring in ebullition 4 liters water in an enough wide casserole, with the addition of 2 teaspoons of salt. While the casserole is being in oven, we squeeze the pocket on a sheet of oil-paper, forming some gnocchi of 2 centimeters of length. We use more sheets to divide the gnocchi. We dip the sheets gotten in the pot of water one to the time. To throw the residual paper. The gnocchi will have to cook until when they won't go up again in surface and they remain to float for about 2 minutes. Drain them in a dish. To continue to cook all the gnocchi. To sprinkle with some butter and with the remaining parmigiano. To put the dish in the oven until it doesn't start to fry. To serve warm.