Butternut squash and ricotta gnocchi are the perfect fall dish! The best part is that they can be made ahead, frozen, and then cooked quickly whenever a craving strikes!
Preheat oven to 400°F. On a baking sheet lined with parchment paper, place butternut squash halves but side up. Roast them in the oven for 1-1.5 hours (until fork tender). Remove from oven and let cool.
Scoop out the butternut squash (remove from skin) and place in a food processor.
Puré the butternut squash until smooth. Measure out 1.5 cups of puré and if there is any left over, set aside for future use.
Place butternut squash puré, ricotta, parmesan, egg, salt and 1.5 cups of the flour in a bowl.
Mix with your hands until dough starts to clump together.
Place mixture on to a lightly floured surface, and add more flour. Knead gently until the flour is fully incorporated and the dough is soft and smooth. (Don’t over-knead it, or the gnocchi will be tough; the dough should feel very delicate.)
Cover dough with a clean cloth and let it rest for 20 minutes.
In the mean time, line 2 baking sheets with parchment and sprinkle lightly with flour.
Return to dough. Working on a floured surface, tear off a piece of dough about the size of a large lemon. With the palms of both hands, roll the dough piece on the floured surface into a rope about 3/4 inch thick.
With a sharp knife, cut the rope crosswise every 3/4 inch to make roughly 3/4-inch-square gnocchi. Arrange the gnocchi in a single layer on the parchment-covered baking sheets, making sure they don’t touch. Repeat until you run out of dough, reflouring the work surface as needed. When all the gnocchi have been cut and spread out on the baking sheets, sprinkle them with a little more flour.
Working in 2 batches, cook gnocchi in large pot of boiling salted water until tender. The gnocchi will float to the surface when cooked (about 3-4 minutes), then cook them for an additional 30 seconds. Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets.
In a large pan, heat butter. When it starts to turn a light brown color (3-5 minutes), add the sage leaves. Let butter cook until it foams, and foam starts to recede, brown specks have formed in the butter, and butter is dark brown in color. Add prosciutto.
Add gnocchi to the butter sauce and toss until butter coats the gnocchi fully (1 minute)
Plate, top with parmesan cheese and ENJOY!