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This Pumpkin & Sweet Potato Gnocchi with Fried Prosciutto and Sage combines the flavors of pumpkin and sweet potato with the texture of Yukon gold potatoes for a great homemade pasta that’s finished with salty cured prosciutto, fresh grated parmesan and crispy and herby sage.

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Ah, homemade pasta.

A delight, and a labor of love.

With so much great dry and frozen pasta available, it’s hard to muster up the energy to make your own. But as much work as it is to make, the flavor and freshness of homemade pasta is undeniable. You control the taste and texture, and the pasta itself becomes the star of the show.

How to make Pumpkin and Sweet Potato Gnocchi

For this Pumpkin and Sweet Potato Gnocchi , I combine Yukon Gold potatoes, sweet potatoes, pumpkin puree, and parmesan cheese for a homemade pasta with a unique flavor/texture combo that needs very little help from sauce. To play off the fall flavor combo, I added crispy sage and prosciutto and tossed everything in a bit of butter and garlic. The result is a savory dish where to pasta really gets the spotlight, and is complimented by the crisp texture of the salty aged prosciutto and pronounced herb flavor of the sage.

This Pumpkin and Sweet Potato Gnocchi dish is primarily made by hand. I prefer to make most of my doughs by hand on a floured board. This way, you can really feel the dough come together, and get a sense for whether or not it’s got the right consistency or elasticity.

Just mound some flour on a board with a little salt, use a potato ricer to mash up the potatoes, and incorporate your ingredients by hand for the best results.

Pumpkin Sweet Potato Gnocchi

What if I don’t have a potato ricer?

A potato ricer is a great tool to have, and will give the best texture to this dish. However, if you do not have one, you can still make this recipe! Just make sure your potatoes are as dry as possible and well drained, and gently mash with a hand masher before combining with the flour and salt.

Pumpkin Sweet Potato Gnocchi

Pumpkin & Sweet Potato Gnocchi with Fried Prosciutto & Sage

Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Dinner
Keyword: gnocchi, homemade pasta, parmesan, pasta, prosciutto, pumpkin, sausage, sweet potatoes
Servings: 4

Equipment

  • Potato Ricer

Ingredients

Gnocchi

  • 2 cups all-purpose flour, plus more for board
  • 1 tsp salt
  • 2 medium Yukon Gold potatoes, cleaned and quartered
  • 1 medium sweet potato, peeled and quartered
  • 1/2 cup canned pumpkin puree
  • 1/4 cup fresh grated parmesan cheese

Sauce/Serving

  • 1 bunch sage leaves (10-15 leaves)
  • 2 cloves of garlic, crushed/pressed
  • 4 slices prosciutto, rough chopped
  • 4 tbsp butter
  • fresh basil, for serving
  • salt and pepper, to taste
  • fresh grated parmesan, for serving

Instructions

  • Add quartered Yukon Gold and sweet potato to a medium saucepan and cover with water. Bring to a boil and cook until easily pierced with a fork, about 10-15 minutes. Drain and allow to cool in an even layer until easily handled, about 20 minutes.
    2. On a large floured cutting board, place 2 cups of flour and salt in a pile. Using a potato ricer, rice Yukon gold potatoes and sweet potatoes over the flour. Add pumpkin puree and parmesan. Using your hands, fold flour, potatoes, pumpkin and cheese together until a dough begins to form. Gently knead the dough until a slightly firm round and smooth ball forms (about 3-5 minutes).
    3. Flour your board, and using a sharp knife or bench scraper, divide your dough ball into 4 even sections. Working with one section at a time, roll the dough back and forth with your fingers to form a long rope (should be roughly 1” wide, 12” long).
    4. Using your knife or a bench scraper, cut the dough into 1” sections. Hold each piece of dough in your hand and gently roll/press under the tines of a fork to make slight indentations. Repeat with all pieces and set aside on floured tray.
    5. Once all dough sections are rolled, cut and shaped, boil the pasta (in batches, careful not to overcrowd) in salted water for about 3-5 minutes, or until they float to the surface. Remove each batch of cooked pasta with a slotted spoon or spider, and set aside in a large bowl or on a tray.
    6. Once all pasta is cooked, in a large deep sauté pan or cast iron skillet, heat butter over medium heat. Add sage and prosciutto and fry until crisp, about 3 minutes. Add pasta and cook, flipping once until warmed through and slightly golden, about 3 minutes. Add garlic and cook until just fragrant, about 1 minute.
    7. Remove from heat, and serve with plenty of parmesan cheese and fresh basil.

*Substitutions:

If you don’t have a potato ricer, a hand masher will work for this recipe as well.

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