Butternut Squash Gnocchiwith Sage and Prosciutto

Gnocchi Dough

1. 1

   In a large bowl, combine the all‑purpose flour, butternut squash puree, and pumpkin pie spice (or nutmeg) until just mixed.

2. 2

   If the mixture still has visible flour, that is fine; if it feels sticky, sprinkle a little more flour.

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   Knead briefly—just until the dough forms a soft, smooth ball that holds together without being overly wet.

Butternut Squash Gnocchi

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   2. On a lightly floured surface, roll the dough into ½‑inch thick ropes.

   Kitchen notes · Added by ReelsMeals: The dough forms a rope with an even thickness.

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   3. Cut the ropes into bite‑sized pieces using a bench scraper or knife.

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   4. Roll each piece over the back of a fork to create ridges, then place them on a tray dusted with semolina to prevent sticking.

   Kitchen notes · Added by ReelsMeals: The gnocchi have ridges and rest on the semolina-dusted tray.

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   5. Bring a large pot of salted water to a rolling boil.

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   6. Add the gnocchi to the boiling water; cook until they float to the surface, about 3 minutes.

   Kitchen notes · Added by ReelsMeals: The gnocchi float to the surface when cooked.

Sauce

9. 9

   Heat a skillet over medium heat and melt the butter, cooking it until it turns lightly browned and develops a nutty aroma.

10. 10

    Add the sage leaves and thinly sliced prosciutto; sauté for about 30 seconds, just until fragrant and the prosciutto begins to crisp slightly.

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    Remove the skillet from heat; the sauce is ready for the gnocchi.

Butternut Squash Gnocchi

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    7. Using a slotted spoon, transfer the cooked gnocchi to the skillet with the butter‑sage‑prosciutto sauce, reserving 1 cup of the pasta water.

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    8. Add a splash (≈¼ cup) of the reserved pasta water to the skillet and toss the gnocchi vigorously for 15 seconds, allowing the sauce to coat each piece.

    Kitchen notes · Added by ReelsMeals: The sauce coats each piece after tossing.

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    9. If the sauce seems dry, add a little more reserved pasta water, one tablespoon at a time, until a silky coating forms.

    Kitchen notes · Added by ReelsMeals: The sauce forms a silky coating on the gnocchi.

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    10. Plate the gnocchi, sprinkle generously with grated Parmesan cheese, and serve immediately while hot.