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Butternut Mascarpone Gnocchi
Butternut Mascarpone Gnocchi
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
540 minutes
Light and delicious gnocchi with butternut squash, mascarpone cheese, and sage.
Ingredients:
  • 1 pound butternut squash
  • 1 cup mascarpone cheese
  • 0.5 cup finely grated Parmigiano-Reggiano cheese
  • 2 large eggs
  • 1.5 teaspoons salt
  • 1 cup all-purpose flour, divided
  • 0.5 cup unsalted butter
  • 0.25 cup thinly sliced fresh sage leaves
  • 1 tablespoon finely grated Parmigiano-Reggiano cheese
Instructions:
  • Prepare the butternut squash by trimming the stem and cutting it in half lengthwise. Microwave the halves in a covered microwave-safe dish for about 8 minutes until tender. Let it cool on paper towels, then discard the skin and set the cooked squash aside.
  • Combine mascarpone cheese, 1/2 cup Parmigiano-Reggiano cheese, eggs, salt, and black pepper in a bowl and whisk until smooth. Gently fold in butternut squash until fully incorporated.
  • Gradually combine 1/2 cup of flour until fully mixed. Add the remaining 1/2 cup of flour, stirring until well blended. Cover and refrigerate for at least 8 hours or overnight.
  • Bring a pot of water to a rolling boil, season generously with salt.
  • Melt one-third of the butter in a spacious nonstick skillet and then remove from the heat.
  • Take approximately 1 1/2 teaspoons of the butternut squash dough with a spoon. Use another spoon to transfer the dough into the boiling water. Continue this process in batches of 12 to 15 gnocchi. Once the gnocchi float to the surface, cook them for 1 more minute, then scoop them out with a slotted spoon into the melted butter in the skillet.
  • Heat the skillet over medium-high heat and cook the gnocchi until golden brown on one side for about 3 minutes. Season with cayenne pepper, salt, and black pepper. Flip the gnocchi over, add sage leaves and cook until the second side is golden, about 2 to 3 minutes. Transfer to a plate, drizzle with the browned butter from the skillet, and garnish with 1 tablespoon of Parmigiano-Reggiano cheese before serving.

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