First, get yourself some potato gnocci and about 1/4 pound of prosciutto, sliced moderately thin. Chop the prosciutto into moderately small bits. Start a pot of water set to boil and add kosher salt until the water begins to taste briney. In a hot skillet (preferably one with fairly high sides) with a couple of tablespoons of olive oil, fry the prosciutto. Shortly after starting the prosciutto toss in a couple cups of mushrooms. I recommend criminis, porcinis, or even morels. If you only have white button mushrooms, those will do as well. Do not allow the pan to get too hot, as the olive oil has a low smoke point.
Once the prosciutto has become crisp and the mushrooms well cooked, deglaze the pan with about a cup of red wine and a cup of chicken broth. Reduce your heat and allow this to reduce to a thick sauce. While this sauce is reducing, your water should be coming to a boil. Toss the gnocci into the water. If you got the good stuff, it shouldn't take long for the gnocci to bob to the surface. Floating gnocci are finished gnocci. Remove the gnocci and allow to drain. Try to time the completion of your gnocci with the end of the reduction. THis is fairly easy, because gnocci only take 2-3 minutes to cook in boiling water.
Toss the gnocci into the reduction sauce. Stir in 2-3 cups of grated parmesean cheese. I strongly recommend that you use parmesean reggiano from Italy, and not Kraft. Once the cheese is melted, throw in some trimmed, cleaned, fresh spinach leaves. Toss the dish until the spinach just begins to wilt. Remove from heat and serve.
You'll have a single dish meal that captures the essense of rustic Italian cooking. Furthermore, I guarantee it to make your date's panties fly off of their own accord.