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These pillowy Gnudi with Sage Brown Butter are gnocchi-like dumplings made with creamy ricotta cheese. Paired with seasonal roasted squash, herbs, and crispy prosciutto, it will be a welcome side dish on your table!
This post is sponsored by Le Creuset & Melissa’s Produce. I’m partnering with them (and some friends!) to celebrate all of the fruits & veggies in this #FabulousFallBounty. Thank you for supporting the brands that make this blog possible. As always, all opinions are my own.
I hope you guys get as excited about this recipe as I am.
Gnudi has been on my culinary bucket list since I saw it on an episode of Top Chef. Watching expert hands throw together something that looked so complicated and perfect at the same time really got me excited about experimenting with it myself.
I just wish I’d made more of them.
Raise your hand if you love pasta!
Great! Now…put it down. Because this Gnudi with Sage Brown Butter is technically only kinda pasta. The filling, to be exact.
Which makes this dish a great idea for Thanksgiving Eve dinner – or even as an appetizer to nibble on while dinner is in the oven. No carbs!
Gnudi roughly translates to “naked” in Italian, which explains the delicious, cheesy dumpling-like pillows of yummy goodness. Combine them with some simple roasted squash bathed in butter sauce, brown butter, crispy sage and prosciutto?
Autumn in Italy, folks. Sign me up.
Gnudi with Sage Brown Butter, Roasted Delicata Squash & Crispy Prosciutto.
For my final entry in this week’s Fabulous Fall Bounty event, I knew I had to do something with the stunning delicata squash from the Big Box O’ Stuff.
I’ve always loved the idea of devouring winter squash all season long but, if you don’t count pumpkin, I’ve never really gotten on board. For the most part, it all cooks up the same, but the flavors! Holy yum. SO different.
The delicata goes so well with the gnudi & sage butter sauce. And then throwing the crispy prosciutto on top of everything just puts the whole thing over the top in the best way possible.
Also, I think Abe just permanently traded in bacon for crispy prosciutto.
Explore the wonderful world of winter squash with me!
- Vegetarian Stuffed Kabocha Squash
- Pumpkin Beer Cheese Soup with Herbed Croutons
- Squash Carbonara with Crispy Prosciutto & Sage
- Creamy Vegan Butternut Squash Soup
- Honey Butter Roasted Acorn with Burrata & Pomegranate
Gnudi with Sage Brown Butter, Roasted Delicata Squash & Crispy Prosciutto
- 16 ounces whole milk ricotta cheese drained
- 2 ounces Parmesan cheese grated
- 1 large egg
- 1/4 teaspoon nutmeg
- Kosher salt
- Black pepper
- 3 cups whole wheat or semolina flour
- 1/2 cup unsalted butter divided
- 8-10 leaves fresh sage
- 1 clove garlic minced
ROASTED DELICATA SQUASH
- 2 delicata squash washed and dried
- 1 1/2 tablespoons olive oil
- 4 slices prosciutto
- In a large bowl, combine the ricotta, Parmesan, egg, nutmeg, and a pinch of sea salt and black pepper. Mix well, and season to taste with additional salt and pepper. Refrigerate for 30 minutes.
- Place half of the whole wheat flour (or semolina) in a 9x13 baking dish. Gently form about 2 tablespoons of the ricotta mixture into balls, rolling them around in the flour to coat. You should have 20 gnudi by the end.
- Shake the remaining flour over the rolled gnudi. Place the dish in the refrigerator and chill uncovered overnight, or up to 3 days covered to dehydrate.
- Bring a large pot of salted water to a boil. Heat 2 tablespoons of butter in a separate medium saucepan over medium-low heat. When the foaming subsides, butter is golden brown and has a nutty aroma, add the sage leaves and cook 1-2 minutes, turning once, until crisp. Transfer the sage to a paper towel-lined plate and set aside. Set the browned butter to the side.
- Add the remaining butter and minced garlic to a medium skillet and allow it to brown over low heat.
- Shake the excess flour from the gnudi and gently place it in the water in batches. Cook, stirring very gently, until they float to the top. Turn heat under skillet up to medium-high. Remove gnudi with a slotted spoon and transfer them to the skillet, adding some pasta water as well. Gently stir the gnudi and shake the pan until the butter and pasta water emulsify into a creamy sauce, about 1 minute. Season to taste with salt and pepper.
- Transfer gnudi and butter sauce to a warm serving dish until ready to serve.
ROASTED DELICATA SQUASH:
- Preheat oven to 425°F. Lightly spray a baking sheet with oil.
- Slice the squash in half lengthwise and scoop out the seeds. Slice the halves into 1/4-inch thick slices and place them on the baking sheet.
- Drizzle the olive oil, salt, and black pepper, tossing toss well to coat. Lay flat on the baking sheet and bake until golden brown, about 25-30 minutes, flipping once. Remove from oven and place in serving bowls.
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Place prosciutto flat on the sheet and bake 10-12 minutes until fat turns golden and meat darkens. Using tongs, carefully transfer prosciutto to paper towels to drain and allow it to crisp.
- Top roasted squash with cooked gnudi and butter sauce in serving bowls. Sprinkle with crumbled or chopped prosciutto, garnish with fried sage leaves and drizzle with reserved browned butter. Grate fresh Parmesan and sprinkle some black pepper over everything and serve.