How to Make Butternut Mascarpone Gnocchi - A Step-by-Step Guide

Gnocchi is a delicious and classic Italian dish that is loved by many. It's a type of pasta that is typically made with potato, flour, and egg, and it can be served with a variety of sauces and toppings. One popular variation of this dish is Butternut Mascarpone Gnocchi, which combines the richness of mascarpone cheese with the sweet and nutty flavor of butternut squash. This dish is a perfect comfort food for those cold winter nights, and it's a great way to introduce some seasonal flavors i...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Additional Time: 8 hrs
  • Total Time: 9 hrs
  • Servings: 12
  • Yield: 12 servings

  • 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.
  • 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.
  • 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.
  • Bring a large pot of salted water to a boil.
  • Melt about 1/3 of the butter in large nonstick skillet; remove from heat.
  • 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.
  • 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.
  • Nutrition

    232 cal.

    • Total Fat: 18g
    • Saturated Fat: 11g
    • Cholesterol: 78mg
    • Sodium: 385mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 5g
    • Vitamin C: 8mg
    • Calcium: 100mg
    • Iron: 1mg
    • Potassium: 167mg