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Butternut Mascarpone Gnocchi

Butternut Mascarpone Gnocchi

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    9 h
Chef John

Chef John

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 405 mg
  • 16%

Based on a 2,000 calorie diet

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.
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Reviews

tree_killer
7

tree_killer

6/5/2012

Great

marguar
5

marguar

10/8/2012

I changed it a bit. I substituted cream cheese & sour cream (6 ounces and 2 ounces) for the marscapone and used a kabocha squash instead of butternut. I also chopped up some portabello mushrooms and sauteed them in the butter and served over top. Outstanding!

Marta'sCrafts
4

Marta'sCrafts

10/15/2012

The taste was fantastic, but I didn't like the texture. It was more like a creamy dumpling, than a gnocchi.

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