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

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1 1/2 pounds fresh goat's milk ricotta

2 large eggs

1 cup unbleached all-purpose flour, or as needed

Salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

Garden Zucchini Tomato Sauce, recipe follows

Crisp Prosciutto, recipe follows

Garden Zucchini Tomato Sauce:

1/4 cup extra-virgin olive oil

1 Spanish onion, chopped in 1/4-inch dice

4 cloves garlic, peeled and thinly sliced 

2 medium zucchini, thinly sliced

One 28-ounce can peeled whole tomatoes, finely chopped

1/4 cup fresh basil leaves, finely chopped

Salt

Prosciutto Crisps:

Olive oil, for brushing

6 slices thinly sliced prosciutto