Butternut Mascarpone Gnocchi recipe

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Ingredients

1 pound butternut squash
1 cup mascarpone cheese
½ cup finely grated Parmigiano-Reggiano cheese
2 large eggs
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 cup all-purpose flour, divided
½ cup unsalted butter
1 pinch cayenne pepper
salt and ground black pepper to taste
¼ cup thinly sliced fresh sage leaves
1 tablespoon finely grated Parmigiano-Reggiano cheese

Nutrition Info

232 calories
carbohydrate: 12.8 g
cholesterol: 78 mg
fat: 18.4 g
fiber: 1.1 g
protein: 5.4 g
saturatedFat: 10.5 g
servingSize: -
sodium: 385.4 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Trim stem and cut butternut squash in half lengthwise. Place in a microwave-safe dish, cover with plastic wrap, and microwave until tender, about 8 minutes. Transfer to paper towels to cool. Discard skin and set squash aside.

  2. Whisk mascarpone cheese, 1/2 cup Parmigiano-Reggiano cheese, eggs, salt, and black pepper in a bowl until smooth. Whisk in butternut squash until blended.

  3. Whisk in 1/2 cup flour until just incorporated. Whisk in remaining 1/2 cup flour, stirring until flour just disappears. Cover and refrigerate for at least 8 hours or overnight.

  4. Bring a large pot of salted water to a boil.

  5. Melt about 1/3 of the butter in large nonstick skillet, remove from heat.

  6. Scoop out approximately 1 1/2 teaspoons of the butternut squash dough with a spoon. Using a second spoon, push the dough off the first spoon and into the boiling water. Repeat with remaining dough, working in batches of 12 to 15 gnocchi at a time. When a gnocchi rise to the surface, cook for 1 additional minute, then transfer with a slotted spoon to the melted butter in the skillet.

  7. Place the skillet over medium-high heat, cook gnocchi until golden brown on one side, about 3 minutes. Season with cayenne pepper, salt, and black pepper. Turn gnocchi over and stir in sage leaves. Cook until second side is golden, 2 to 3 minutes. Transfer to plate and drizzle with browned butter from the skillet. Garnish with 1 tablespoon Parmigiano-Reggiano cheese and serve.

Recipe Yield

12 servings

Recipe Note

When I tell people I don't like gnocchi, I always have to clarify that I'm talking about the traditional, potato-dough style dumplings, and not the much easier and lighter, cheese-based versions, like this one featuring butternut squash and mascarpone cheese. Prepare your palate for some incredibly light, tender, and delicious gnocchi.

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