05 February 2026

Butternut Squash Gnocchi with Sage and Crispy Prosciutto

Name: Butternut Squash Gnocchi with Sage and Crispy Prosciutto
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 3
Ingredients: 240 g Butternut squash puree (roasted and blended smooth); 120 g All-purpose flour (adjust as needed); 0.25 tsp Pumpkin pie spice or nutmeg; Semolina or flour (for dusting); 35 g Unsalted butter; 5 leaves Fresh sage leaves; 1 slice Prosciutto (thinly sliced); Parmesan cheese (grated; for finishing)

RecipeShare Test Kitchen

4.7(3 ratings)

Butternut Squash Gnocchi with Sage and Crispy Prosciutto

Creamy butternut squash gnocchi tossed in nutty brown butter with sage and crisp prosciutto for a cozy, savory pasta night.

Prep time

25 min

Cook time

15 min

Total time

40 min

Servings

Chef's Tips

If the dough is sticky, gradually add more flour until smooth.
Freeze uncooked gnocchi on a tray and store in bags for quick meals.
Add cherry tomatoes or mushrooms to the pan for extra flavor.

Tools Used

Mixing Bowl Large Pot Skillet

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Ingredients

Servings

3 servings1×

Scale

Ingredient amounts update instantly.

For The Gnocchi

240 g Butternut squash puree - roasted and blended smooth
120 g All-purpose flour - adjust as needed
0.3 tsp Pumpkin pie spice or nutmeg
Semolina or flour - for dusting

For The Sauce

35 g Unsalted butter
5 leaves Fresh sage leaves
1 slice Prosciutto - thinly sliced
Parmesan cheese - grated; for finishing

Instructions

Prepare Gnocchi Dough

1
In a large bowl, mix squash puree, flour, and spice until combined.
2
Adjust flour if dough is sticky, then knead lightly until smooth.

Shape Gnocchi

1
Roll dough into 1/2-inch ropes and cut into bite-sized pieces.
2
Roll each piece on the back of a fork to create ridges.
3
Place gnocchi on a floured tray; freeze now if making ahead.

Cook and Sauce

1
Boil salted water, cook gnocchi until they float (about 3 minutes). Save 1 cup pasta water.
2
In a skillet, brown butter until nutty. Add sage and prosciutto, cook briefly.
3
Toss gnocchi in the skillet with a splash of pasta water until coated.
4
Serve hot with grated Parmesan.

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Everything you want to know about this recipe.

Butternut Squash Gnocchi with Sage and Crispy Prosciutto

This cozy pasta night leans on the comfort of tender gnocchi and the autumnal sweetness of butternut squash, balanced by savory brown butter and a crisp, salty finish from prosciutto. The dough is simple and forgiving, made from squash puree and flour with a whisper of warm spice. Once the gnocchi are shaped, they cook quickly and float to the surface, ready for a glossy toss in nutty butter and fragrant sage. It is a dish that feels special without feeling fussy, and it is a smart way to turn a small amount of prosciutto into big flavor.

Flavor Profile

Expect a mellow sweetness from the squash, a toasty richness from browned butter, and a gentle herbal lift from sage. The prosciutto adds a clean, savory edge and a bit of crispness that contrasts the pillowy gnocchi. Parmesan on top finishes the dish with a salty, nutty note. The overall effect is warm, balanced, and comforting rather than heavy, especially if you keep the sauce light with a splash of pasta water to coat rather than pool.

Ingredient Highlights

Butternut squash puree is the backbone here. Roast the squash until caramelized at the edges, then blend until smooth so the gnocchi stay tender. All-purpose flour gives structure, but add it gradually because the moisture level of squash varies. A pinch of nutmeg or pumpkin pie spice rounds out the sweetness. For the sauce, use unsalted butter so you can control seasoning. Sage leaves fry quickly and perfume the butter. A small amount of prosciutto is enough to add smoky, cured depth. Finish with Parmesan for umami and a lightly granular bite.

How It Comes Together

Mix the puree, flour, and spice until the dough comes together, then knead only enough to smooth it out. Resting is not required, which makes this a weeknight-friendly dough. Roll into ropes, cut, and use a fork to create ridges that catch the sauce. Boil the gnocchi just until they float, then move them directly into the browned butter. Let the butter turn a deep golden color before adding sage and prosciutto. A spoonful of reserved pasta water helps emulsify the sauce so it clings to every piece.

Chef's Tips

Use a light touch with the dough; over-kneading can make the gnocchi dense. Keep a small bowl of flour nearby for your hands and the bench, but avoid adding too much. Brown the butter over medium heat and swirl often so it toasts evenly without burning. If the prosciutto crisps too fast, add it after the sage and off the heat for a gentler texture. Taste before salting because the prosciutto and Parmesan contribute plenty.

Easy Swaps

Sweet potato or pumpkin puree can replace the butternut squash. For a vegetarian version, skip the prosciutto and use toasted walnuts or crispy fried sage as the crunchy element. If you want extra greens, fold in baby spinach or sauteed mushrooms just before serving. Pecorino works in place of Parmesan, and a pinch of lemon zest can brighten the sauce if you like a fresher finish.

Make-Ahead and Meal Prep

Shape the gnocchi and freeze them on a tray until solid, then store in a freezer bag. Cook straight from frozen, adding a minute or two to the boiling time. You can also roast and puree the squash up to three days ahead and keep it chilled, which shortens prep significantly. The sauce is best made fresh, but leftover gnocchi reheat well in a skillet with a splash of water.

Budget Tips

Buy a whole butternut squash instead of pre-cut or canned puree to save money, and roast extra for soups or bowls. A small amount of prosciutto goes far, but you can substitute thinly sliced ham or omit it entirely and still have a satisfying dish. Parmesan rinds are a cost-effective way to add depth if you simmer them briefly in the pasta water before cooking the gnocchi.

Low-Cholesterol Notes

To lighten the dish, reduce the butter to 1 tablespoon and add olive oil for the rest. Replace prosciutto with toasted nuts or mushrooms and keep the Parmesan to a light sprinkle. These changes cut saturated fat while keeping the flavor profile intact.

Nutrition Facts

Serving Size: 1 plate (about 250g)

Calories 38519%

% Reference Intake*

Total Fat 16g23%

Saturated Fat 8g40%

Trans Fat 0g

Cholesterol 35mg

Sodium 420mg

Total Carbohydrates 47g18%

Dietary Fiber 4g

Sugars 4g4%

Protein 10g20%

* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.

FAQs

Can I make the gnocchi ahead of time?

Yes, shape the gnocchi and freeze them on a tray. Once solid, store in a freezer bag and cook directly from frozen.

Can I replace butternut squash with sweet potato?

Absolutely. Sweet potato works well and gives a slightly sweeter flavor.

Do I need eggs in the gnocchi?

No eggs are needed. The squash provides enough moisture and binding for the dough.

Community Reviews

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4.7

3 ratings

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Phoebe Tran
· 8 Oct 2025
Freezing the shaped gnocchi worked perfectly for a busy night.
Marco D.
· 5 Oct 2025
We skipped prosciutto and used toasted walnuts; still great.
Liza P.
· 3 Oct 2025
Rolled the gnocchi with a fork and loved the ridges.