Preparation

Cook the spinach without adding water, just with a little oil.
Once the spinach is cooled, blend it with the eggs. Mix flour, salt, pepper, nutmeg and add water until the dough is not too liquid.
Blend the toasted walnuts with the cream and simmer a few minutes with a sprig of rosemary and an unpeeled garlic clove (if you please). Season with salt and pepper.
With the tool for making spatzle, slide the dough into boiling water and when they come to the surface they are ready to be seasoned with the sauce.
In a warm pan, roast the strips of cooked ham.
Add to a plate and decorate with rosemary sprigs and walnuts.