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Gnudi with Butternut Squash, Sage and Crispy Prosciutto Topping

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  • Prep 30 min
  • Total 60 min
  • Servings 6
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Looking for a classic Italian dinner? Then check out this wonderful pasta and squash dish topped with prosciutto.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

  • 3 cups cubed (1 inch) seeded peeled butternut squash
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1.5 oz thinly sliced prosciutto, chopped
  • 2 tablespoons finely chopped fresh sage leaves
  • 1 tablespoon olive oil

Gnudi

  • 1 cup Gold Medal™ all-purpose flour
  • 1 container (15 oz) fat-free ricotta cheese, drained on paper towels
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1 egg
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 375°F. In 15x10-inch pan, arrange squash in single layer; sprinkle with salt and pepper. In separate 15x10-inch pan, place proscuitto. Place pans on separate oven racks in oven; bake 15 minutes or until prosciutto is crispy. Remove prosciutto from oven; set aside. Bake squash 10 minutes longer or until tender. Sprinkle with sage; set aside.
  • 2
    Meanwhile, make gnudi. In large bowl, stir 3/4 cup of the flour and all remaining gnudi ingredients until well blended. Line cookie sheet with plastic wrap. Divide dough in half. On work surface dusted with remaining flour, shape each half into 12-inch log. Cut logs into 1/2-inch slices; place on cookie sheet. Refrigerate 15 minutes.
  • 3
    In 4-quart saucepan or Dutch oven, heat 3 quarts water to boiling; add gnudi. Boil 4 minutes or until all gnudi rise to surface. Remove with slotted spoon; drain.
  • 4
    In 12-inch skillet, heat olive oil over medium-high heat. Add squash mixture to oil. Cook 2 minutes, stirring frequently, until heated through; stir in gnudi. Remove from heat; top with prosciutto. Serve warm.

Nutrition

230 Calories, 5g Total Fat, 17g Protein, 28g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
630mg
26%
Potassium
380mg
11%
Total Carbohydrate
28g
9%
Dietary Fiber
1g
6%
Sugars
8g
Protein
17g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
8%
8%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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