GNUDI WITH BUTTERNUT SQUASH, SAGE AND CRISPY PROSCIUTTO TOPPING

Gnudi with Butternut Squash, Sage and Crispy Prosciutto Topping image

Looking for a classic Italian dinner? Then check out this wonderful pasta and squash dish topped with prosciutto.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 11

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
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

Steps:

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.
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.
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.
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 Facts : Calories 230, Carbohydrate 28 g, Cholesterol 45 mg, Fiber 1 g, Protein 17 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 8 g, TransFat 0 g