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Pumpkin & Sweet Potato Gnocchi with Fried Prosciutto & Sage

Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
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 teaspoon salt
  • 2 medium Yukon Gold potatoes, cleaned and quartered
  • 1 medium sweet potato, peeled and quartered
  • ½ cup canned pumpkin puree
  • ¼ 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 tablespoon 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.