Butternut Squash Gnocchi – 35-Minute Recipe
A comforting Italian gnocchi dish that pairs sweet butternut squash with savory sage and salty prosciutto. The light, nutty butter sauce brings everything together for a quick yet indulgent dinner.
Recipe by Stefano Secchi (Michelin Guide)· Structured by ReelsMeals
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Ingredients
- semolina
- 1 cup salted water
Gnocchi Dough
- 1 cup butternut squash puree
- 1 cup all-purpose flour
- 1/4 tsp pumpkin pie spice or nutmeg
Sauce
- 2 tbsp unsalted butter
- 4 sage leaves
- 1 slice prosciutto
- to taste Parmesan cheese
Instructions
- 11. Prepare the gnocchi dough as described in the “Gnocchi Dough” component.
- 22. On a lightly floured surface, roll the dough into ½‑inch thick ropes.
- 33. Cut the ropes into bite‑sized pieces using a bench scraper or knife.
- 44. Roll each piece over the back of a fork to create ridges, then place them on a tray dusted with semolina to prevent sticking.
- 55. Bring a large pot of salted water to a rolling boil.
- 66. Add the gnocchi to the boiling water; cook until they float to the surface, about 3 minutes.
- 77. Using a slotted spoon, transfer the cooked gnocchi to the skillet with the butter‑sage‑prosciutto sauce, reserving 1 cup of the pasta water.
- 88. 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.
- 99. If the sauce seems dry, add a little more reserved pasta water, one tablespoon at a time, until a silky coating forms.
- 1010. Plate the gnocchi, sprinkle generously with grated Parmesan cheese, and serve immediately while hot.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Dust gnocchi to prevent sticking
Place the ridged gnocchi on a tray dusted with semolina before boiling.
Reserve pasta water for the sauce
Set aside 1 cup of the boiling water and add a splash to the skillet before tossing the gnocchi.
Add extra water gradually if needed
If the sauce looks dry, add more reserved pasta water one tablespoon at a time until a silky coating forms.
Roll dough on a lightly floured surface
Form the gnocchi ropes on a lightly floured surface.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Butternut Squash Gnocchi with Sage and Prosciutto?
- About 35 minutes in total: 20 minutes of prep and 15 minutes of cooking.
- How many servings does this Butternut Squash Gnocchi with Sage and Prosciutto recipe make?
- This recipe makes 3 servings as written; ingredient quantities on this page can be scaled.
- Where does this Butternut Squash Gnocchi with Sage and Prosciutto recipe come from?
- It was shared by Stefano Secchi (Michelin Guide) on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.