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Butternut Squash Gnocchi With Prosciutto And Sage Cream Sauce Recipe

Ingredients

How to make it

  • Pre-Heat oven to 375 Degrees
  • Cut the squash in half and scoop out the seeds and pulp.
  • Rub the cut slices of the squash olive oil and season the salt nutmeg and white pepper.
  • Set the squash, cut side down, on a baking sheet and roast until tender, 45 minutes to 1 hour.
  • Let cool, then scoop out fleshy pulp into a large mixing bowl.
  • Mash with a fork or a potato masher.
  • Season with remaining olive oil, salt, nutmeg, pepper and sage. Mix until incorporated.
  • Start with 1 cup of flour and mix into the squash mixture with your hands, adding more flour as necessary.
  • Work into soft dough, adding more flour until the dough pulls away from the sides of the bowl.
  • Put dough on a floured work surface.
  • With well-floured hands, knead dough until no longer sticky. Divide the dough in half and roll into 3/4-in.-thick rope and cut into 1/2-in.-long pieces.
  • Put pieces on a floured baking sheet and set aside. Repeat with remaining dough.
  • Bring large pot of well salted water to a boil.
  • Add the gnocchi in batches and cook just until they float to the top, 1
  • 1/2 to 2 minutes.
  • While gnocchi's are cooking make the sauce.
  • Coat large sauce pan with olive oil and heat to medium-high.
  • Add shallot, sauté till fragrant then add the prosciutto. Cook until it begins to brown, about 1 – 2 minutes.
  • Stir in wine. Cook until wine is reduced by half. Add cream, nutmeg, salt, pepper, and sage.
  • When sauce comes to a boil reduce heat add walnuts and simmer until thickened about 5 minutes.
  • Add gnocchi's to the suace, toss until coated. Plate and sprinkle with chopped walnuts and sage

Reviews & Comments 3

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    " It was excellent "
    bluewaterandsand ate it and said...
    Perfect!
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    Alexa, your spin on the classic is one decadent recipe the sauce with sage, nutmeg and white wine and prosciutto is phenomenal rich and creamy a perfect balance for the sweet tones of the squash.
    Bookmarked and printed If you had a picture I am sure it would be beautiful.
    Thank you I am going to make this one.
    Five forks and a big smile :)
    Was this review helpful? Yes Flag
    " It was excellent "
    lacrenshaw ate it and said...
    There is nothing better to my mind than a sage cream sauce, alexa. This is a winner! My thanks and my five.
    Lorraine
    Was this review helpful? Yes Flag

The Cook

alexa586 Thorofare, NJ

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