Toasted Gnocchi with Butternut Squash Sauce & Crispy Prosciutto

• 1 package gnocchi
• 1 carton La Bella Romana homemade butternut squash soup
• 1 tablespoon butter
• 1 teaspoon olive oil
• 4-6 fresh sage leaves 
• 6 slices prosciutto 
• Salt and pepper to taste
• Crumbled goat cheese, for serving
• Roasted pecans, for serving

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Crisp the Prosciutto:

• Set a skillet over medium-high heat. You don't need to add oil as the prosciutto will render its own fat.
• Lay the prosciutto slices in the hot skillet, making sure they don't overlap.
• Cook the prosciutto until it becomes crispy and golden brown on both sides. Drain and set aside

Cook the Gnocchi:

• Bring a large pot of salted water to a boil.
• Add the gnocchi and cook until they float to the surface and are tender, about 2-3 minutes.
• Drain the gnocchi and set aside.

Prepare the Sauce:

• In a medium saucepan, heat the butternut squash soup over medium heat.
• Add the sage leaves (ripped or whole) and cook until they are crispy and fragrant, about 30 seconds.

Toast the Gnocchi:

• In a large skillet, heat the olive oil over medium-high heat.
• Add the gnocchi and cook until they are golden brown and crispy, stirring occasionally.

Assemble the Dish:

• Divide the toasted gnocchi among bowls.
• Pour the butternut squash sauce over the gnocchi.
• Top with the crispy prosciutto, goat cheese crumbles, pecans 
• Season with salt and pepper to taste.

Tips:

• For a richer flavor, add grated parmesan into butternut squash soup while heating
• Swap the goat cheese crumbles for burrata, ricotta, parmesan, or your favorite cheese
• Serve with a side of crusty bread to soak up the sauce.

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