Butternut Squash Gnocchi

• 份量: 2–3 serving
• 总时间: 3 minutes

配料

For the gnocchi:

1 cup butternut squash purée*

1 cup all-purpose flour (may need more or less)

¼ teaspoon pumpkin pie spice or nutmeg

Semolina or AP flour (for dusting)

Roast cubed butternut squash at 350°F (175°C) until very soft, then blend until smooth. If watery, strain through cheesecloth before using.

For the sauce:

2–3 tablespoons unsalted butter

4–5 sage leaves

1 slice prosciutto, thinly sliced

Grated Parmesan, to finish

步骤

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.