@reidquiggins: Michelin Meals You'll Actually Make Ep. 1 | Butternut Squash Gnocchi with Sage & Prosciutto From @stefano_secchi & @michelinguide , adapted by me Ingredients (2–3 servings) For the gnocchi: • 1 cup butternut squash purée* • ~1 cup all-purpose flour (may need more or less) • ¼ teaspoon pumpkin pie spice or nutmeg • Semolina or AP flour (for dusting) *Roast cubed butternut squash at 350°F (175°C) until very soft, then blend until smooth. If watery, strain through cheesecloth before using. For the sauce: • 2–3 tablespoons unsalted butter • 4–5 sage leaves • 1 slice prosciutto, thinly sliced • Grated Parmesan, to finish Method 1. Make the dough: In a large bowl, add flour, squash purée, and spice. Mix together until combined. If the dough comes together with flour left in the bowl, that’s fine. If it’s sticky, add a little more flour. Knead briefly until you have a soft, smooth dough ball. 2. Shape the gnocchi: Roll into ½-inch ropes (“snakes”) on a floured surface. Cut into bite-sized pieces with a bench scraper. Roll each piece over the back of a fork to make ridges. Place on a tray dusted with semolina so they don’t stick. (At this stage you can freeze them for later.) 3. Cook the gnocchi: Bring salted water to a boil. Add gnocchi and cook until they float, about 3 minutes. Reserve 1 cup pasta water. 4. Make the sauce: In a skillet over medium heat, melt butter until lightly browned and nutty. Add sage leaves and prosciutto, cooking just ~30 seconds until fragrant. 5. Combine: Add cooked gnocchi straight to the pan with a splash of pasta water. Toss vigorously for ~15 seconds to coat. 6. Finish: Serve hot with grated Parmesan.

joe276 :

how do you press the pumpkin to turn it into cubes?

carlo valisa :

how is that michelin? it's a basic recipe every italian granny knows and can do easily

Robert :

I am allergic to squash and flour

gardener911 :

I might toss a handful or two of whole cherry tomatoes in that pan...

Don Dada :

Is there prosciutto alternative ?

Kat :

Made it tonight, it was good overall especially the butter sauce but gnocchi was lacking something. Any ideas?

Just Me :

I see he adds 2 cups of flour which contradicts your recipe of 1 cup of flour in the caption

julieeee822 :

Did you add egg in the gnocchi as well?

Cri :

The gnocchi are rolled in something (yellowish flour?) before you boil them, what is it?

Gandalf The Slay :

No egg yolk???

Potato Man :

85336780864 :

I guarantee the Michelin star guy isn't using pumpkin spice

profile248583 :

dont need egg?

elsa_ma09 :

That looks absolutely amazing! Will definitely try. Jesus loves you and died for you, please turn to him, want to catch up in heaven with you guys!🫶🙌

Benjamin D Bloom🇺🇸🤦🏽 :

This looks amazing. Thoughts on what GF flour mix to use? Maybe some King Arthur all purpose GF and some additional xanthan or tapioca starch?

fedaleso :

As an italiana I wouldn’t imagine how much will it cost in NYC 😖

legallylately :

I just made butternut squash soup 😏

jon :

Made this and it was very good, but I ended up needing way more flour than I expected. (Like, had to go to the store to buy more in the middle of it)

The Secret Restaurateur :

That actually looks fabulous

Livinthejoy | Spirituality :

Love the editing

Katlyn :

Liked, saved, followed, and commenting🤪 I will be making this in 2 weeks

narrischguat :

Mhhh I have to try this 🥰

Abigail :

Everytime I make this everyone loves it! Add thyme - its AMAZING

Matthew Crane :

I’m a chef in central London, and the way you describe this dish is perfection

Mcnastysauce :

This is not Michelin star.