Best 4 Butternut Mascarpone Gnocchi Recipes
Indulge in a culinary journey with our delectable Butternut Mascarpone Gnocchi, a symphony of flavors that will tantalize your taste buds. This dish combines the earthy sweetness of butternut squash with the velvety richness of mascarpone cheese, resulting in a luscious and comforting meal. Perfectly complemented by a crispy sage brown butter sauce, each bite offers a harmonious blend of textures and flavors.
Our comprehensive guide provides two irresistible variations of this dish: a classic Butternut Mascarpone Gnocchi and a vegan-friendly Butternut Squash Gnocchi with Almond Ricotta. Both recipes feature step-by-step instructions, ensuring a seamless cooking experience. The classic recipe showcases the traditional combination of butternut squash, mascarpone, and Parmesan cheese, while the vegan variation offers a creamy and flavorful alternative using almond ricotta and nutritional yeast.
For a delightful appetizer or side dish, explore our Butternut Squash Fritters recipe, where crispy fritters are infused with butternut squash and herbs. These bite-sized treats are perfect for any occasion.
And to satisfy your sweet cravings, our Butternut Squash Pie with Maple Streusel Topping is a must-try. This classic dessert features a flaky crust filled with a creamy butternut squash filling and topped with a delectable maple streusel.
Embark on a culinary adventure with our curated collection of butternut squash recipes, each offering a unique twist on this versatile ingredient. From savory main courses to sweet treats, these recipes will elevate your cooking repertoire and leave you craving more.
MASCARPONE AND LEMON GNOCCHI
Provided by Giada De Laurentiis
Time 48m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the gnocchi: In a large bowl, combine the mascarpone, egg, egg yolk, nutmeg, lemon zest, Parmesan, and salt. Using a hand mixer, beat on medium speed until light and fluffy, about 1 minute. Gradually beat in 3/4 cup flour until the mixture forms a soft dough.
- Sprinkle a pie pan or rimmed baking sheet with flour. Using 2 small spoons, drop 1 teaspoon-sized pieces of dough into the pie pan. Shake the pan gently to cover the dough with flour. Gently roll the pieces of dough into oval shapes.
- Bring a large saucepan of salted water to a simmer. In batches, carefully add the gnocchi. The gnocchi should sink and then float to the top. As soon as the gnocchi begin to float, cook for 5 to 6 minutes. Drain and place in a large serving bowl.
- For the sauce: In a small saucepan, warm the oil and salt over medium-high heat for 1 1/2 minutes. Remove the pan from the heat and stir in the basil. Let the mixture sit for 5 minutes to allow the flavors to blend.
- Add the sauce and cheese to the gnocchi and gently toss until coated.
MASCARPONE AND LEMON GNOCCHI WITH BUTTER THYME SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the gnocchi: Combine the mascarpone cheese, Parmesan, salt, nutmeg, lemon zest, egg and egg yolk in a bowl. Beat together using a hand mixer on medium speed until light and fluffy, about 1 minute. Gradually beat in the flour until the mixture forms a soft dough.
- Sprinkle a pie pan or rimmed baking sheet with flour. Drop 1-teaspoon-size pieces of dough into the pie pan using 2 small spoons. Shake the pan gently to cover the dough with flour. Gently roll the pieces of dough into oval shapes.
- Bring a large saucepan of salted water to a simmer.
- For the sauce: Meanwhile, cook the butter and salt in a heavy medium skillet until it begins to brown, about 2 minutes. Remove the skillet from the heat and stir in the thyme leaves. Set aside.
- Carefully add the gnocchi, in batches, to the simmering water. The gnocchi should sink and then float to the top. As soon as the gnocchi begin to float, cook for 5 to 6 minutes. Transfer to the hot thyme butter in the skillet using a slotted spoon. Toss to coat.
- Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino Romano and serve.
GNOCCHI WITH COURGETTE, MASCARPONE & SPRING ONIONS
Try this new way of serving an Italian classic to make a change from pasta
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Cook the gnocchi following pack instructions. Drain, reserving a ladle of the cooking water, and set aside.
- Heat the oil in a frying pan. Cook chilli and courgette for 3 mins until soft. Add spring onions, zest, mascarpone, half the Parmesan and cooking water. Mix until smooth, add gnocchi and heat through.
- Season, divide between 2 ovenproof dishes and scatter with the remaining Parmesan. Grill for 2-3 mins until bubbling and serve with the dressed mixed leaves.
Nutrition Facts : Calories 498 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 2.07 milligram of sodium
GNOCCHI WITH SAGE, MUSHROOMS & MASCARPONE
Make and share this Gnocchi With Sage, Mushrooms & Mascarpone recipe from Food.com.
Provided by English_Rose
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil, add the shallots and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for a further 5 - 6 minutes, stirring occasionally until golden. Stir in the sage, mascarpone and seasoning to taste.
- Meanwhile, bring a pan of lightly salted water to the boil and cook the gnocchi following instructions on the pack. Drain, reserving approximately 3 tablespoons of the cooking liquid and place the gnocchi in a serving dish.
- Stir the reserved liquid into the sauce, pour over the gnocchi and serve straight away garnished with fresh sage leaves and parmesan shavings.
Nutrition Facts : Calories 93.1, Fat 7.3, SaturatedFat 1.2, Sodium 4.7, Carbohydrate 6.7, Fiber 1.8, Sugar 0.8, Protein 2
Tips:
- For the best results, use fresh butternut squash. This will give the gnocchi a more vibrant flavor and a smoother texture.
- Be careful not to overcook the butternut squash. If it is overcooked, it will become too soft and the gnocchi will fall apart.
- When making the gnocchi dough, be sure to add the flour gradually. This will help prevent the dough from becoming too sticky.
- If the dough is too sticky, you can add a little more flour. However, be careful not to add too much flour, as this will make the gnocchi tough.
- When cooking the gnocchi, be sure to use a large pot of boiling water. This will help prevent the gnocchi from sticking together.
- Once the gnocchi is cooked, drain it well and then transfer it to a bowl of ice water. This will stop the cooking process and help the gnocchi keep its shape.
- The gnocchi can be served immediately or stored in the refrigerator for up to 3 days. When you are ready to serve the gnocchi, simply reheat it in a pan with a little butter or olive oil.
Conclusion:
Butternut mascarpone gnocchi is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is a great way to enjoy the flavors of butternut squash and mascarpone cheese. With a little planning and effort, you can easily make this dish at home. So next time you are looking for a new and exciting recipe, give butternut mascarpone gnocchi a try. You won't be disappointed!
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