Butternut Squash Gnocchi with Sage & Crispy Prosciutto

Butternut Squash Gnocchi with Sage & Crispy Prosciutto 🍂✨

If you’ve ever dreamed of bringing a little Michelin star magic into your own kitchen, this butternut squash gnocchi with sage brown butter and crispy prosciutto is the perfect dish. Inspired by Chef Stefano Secchi and the Michelin Guide, this recipe takes the elegance of Italian dining and makes it weeknight-friendly.

Golden pillows of homemade gnocchi are tossed in nutty brown butter, scented with sage, and topped with salty prosciutto for the perfect balance of creamy, crispy, and savory flavors. 🥂

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Why You’ll Love This Recipe 💛

• Simple ingredients, gourmet results — just squash, flour, butter, sage, and prosciutto.
• Quick cooking time — from dough to table in under 40 minutes.
• Versatile — swap butternut squash for sweet potato or pumpkin depending on the season.
• Restaurant-worthy flavor — brown butter + sage = pure magic.

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Ingredients 📝

For the Gnocchi

• 240 g (1 cup) butternut squash purée, roasted and blended smooth
• 120 g (1 cup) all-purpose flour, more as needed
• ¼ tsp pumpkin pie spice or nutmeg
• Semolina or flour, for dusting

For the Sauce

• 35 g (2.5 tbsp) unsalted butter
• 5 fresh sage leaves
• 1 slice prosciutto, thinly sliced
• Grated Parmesan cheese, for finishing

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Step-by-Step Instructions 👩‍🍳

Prepare Gnocchi Dough

1. In a mixing bowl, combine squash purée, flour, and spice until just combined.
2. Adjust with extra flour if sticky, then knead gently until smooth.

Shape Gnocchi

1. Roll dough into ½-inch ropes and cut into small pieces.
2. Roll each piece over the back of a fork for ridges.
3. Place on a floured tray — freeze now if saving for later.

Cook & Sauce

1. Bring salted water to a boil. Cook gnocchi until they float (~3 minutes). Save 1 cup pasta water.
2. In a skillet, brown the butter until nutty and aromatic. Add sage and prosciutto.
3. Toss cooked gnocchi in the butter sauce with a splash of pasta water until coated.
4. Serve hot with a snowfall of Parmesan. 🧀

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Chef’s Tips 🔑

• If the dough feels sticky, gradually add more flour until smooth.
• Freeze uncooked gnocchi on a tray for quick meals later.
• For extra flavor, toss in cherry tomatoes or sautéed mushrooms.

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Serving Suggestions 🍷

Pair this gnocchi with:

• A crisp white wine like Pinot Grigio or Sauvignon Blanc.
• A side of arugula salad with lemon vinaigrette.
• Crusty bread to soak up all the buttery sage sauce.

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FAQs ❓

Can I make the gnocchi ahead of time?
Yes! Shape and freeze them on a tray. Once solid, transfer to a bag. Cook straight from frozen.

Can I replace butternut squash with sweet potato?
Absolutely — sweet potato works beautifully and gives a slightly sweeter taste.

Do I need eggs in the gnocchi?
Nope! The squash provides enough binding and moisture.

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Final Thoughts 🌟

This butternut squash gnocchi with sage & prosciutto is the definition of fall comfort food dressed up for date night. With minimal effort, you’ll have a dish that feels refined, indulgent, and full of cozy seasonal flavors.

Whether you’re cooking for family or planning a romantic dinner, this recipe proves that Michelin-inspired meals really can be made simple at home. ❤️🍝