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Gnudi with Butternut Squash, Sage and Crispy Prosciutto Topping
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Prep Time:
30 minutes
Total Time:
1 hour
Indulge in a delightful Italian dinner with pasta, squash, and crispy prosciutto.
Ingredients:
  • 3 cups cubed (1 inch) seeded peeled butternut squash
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1.5 oz thinly sliced prosciutto, chopped
  • 2 tablespoons finely chopped fresh sage leaves
  • 1 tablespoon olive oil
  • 1 cup Gold Medal™ all-purpose flour
  • 1 container (15 oz) fat-free ricotta cheese, drained on paper towels
  • 1/4 cup grated Parmesan cheese
  • 1 egg
Instructions:
  • Preheat oven to 375°F. Spread squash slices in a 15x10-inch pan in a single layer, season with salt and pepper. In another 15x10-inch pan, lay out prosciutto. Place both pans on separate oven racks and bake for 15 minutes until prosciutto is crispy. Remove prosciutto from oven and set aside. Continue to bake the squash for an additional 10 minutes until tender. Sprinkle with sage and set aside.
  • While waiting, prepare the gnudi. Combine 3/4 cup of flour and all gnudi ingredients in a large bowl until thoroughly mixed. Line a cookie sheet with plastic wrap. Divide the dough in half and form each half into a 12-inch log on a floured surface. Cut each log into 1/2-inch slices and arrange them on the prepared cookie sheet. Chill in the refrigerator for 15 minutes.
  • In a large saucepan or Dutch oven, bring 3 quarts of water to a boil. Drop in the gnudi and cook for 4 minutes or until they float to the surface. Remove using a slotted spoon and drain well.
  • Heat olive oil in a large skillet over medium-high heat. Add the squash mixture and cook for 2 minutes, stirring frequently until heated through. Stir in the gnudi, then remove from heat and top with prosciutto. Serve warm.

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