Recipe

Butternut Squash Gnocchi With Prosciutto And Sage Cream Sauce Recipe

	Alexa586 / All my dishes 9 months, 2 weeks ago My spin on a italian classic. Prep:60m Cook:30m Servings:4	Alexa586
	butternut squash gnocchi italian new tasty

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Ingredients

Roasting the Squash:

1 Butternut Squash (2 lbs)

2 tbs Olive Oil

1 tsp Salt

Pinch of nutmeg

Pinch of white pepper

For the dough add:

3 tbs Olive Oil

½ tsp Salt

¼ nutmeg

Generous pinch of white pepper

½ tsp fresh chopped sage

2 ½ cups of flour, plus more for shaping

For the sauce:

1 tbs olive oil

1 large shallot diced

4 oz chopped prosciutto

½ dry white wine

1 cup heavy cream

¼ tsp nutmeg

Pinch of salt

¼ tsp pepper

1 tbs fresh chopped sage

1 tbs chopped walnuts

Directions

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

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Comments

lacrenshaw 9 months, 2 weeks ago said:
There is nothing better to my mind than a sage cream sauce, alexa. This is a winner! My thanks and my five.
Lorraine

trigger 9 months, 2 weeks ago 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 :)

bluewaterandsand 9 months, 2 weeks ago said:
Perfect!

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