• 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.

CRISPY PROSCIUTTO:

• 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.