Sort ingredients
pintile
QR Code
Listen
Pdf
Make the dough: In a large bowl, add flour, squash purée, and spice. Mix together until combined. If the dough comes together with flour left in the bowl, that's fine. If it's sticky, add a little more flour. Knead briefly until you have a soft, smooth dough ball.
Shape the gnocchi: Roll into ½-inch ropes ("snakes") on a floured surface. Cut into bite-sized pieces with a bench scraper. Roll each piece over the back of a fork to make ridges. Place on a tray dusted with semolina so they don't stick. (At this stage you can freeze them for later.)
Cook the gnocchi: Bring salted water to a boil. Add gnocchi and cook until they float, about 3 minutes. Reserve 1 cup pasta water.
Make the sauce: In a skillet over medium heat, melt butter until lightly browned and nutty. Add sage leaves and prosciutto, cooking just ~30 seconds until fragrant.
Combine: Add cooked gnocchi straight to the pan with a splash of pasta water. Toss vigorously for ~15 seconds to coat.
Finish: Serve hot with grated Parmesan.