BUTTERNUT MASCARPONE GNOCCHI

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Butternut Mascarpone Gnocchi image

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.

Provided by Chef John

Categories     Main Dish Recipes     Dumpling Recipes

Time 9h

Yield 12

Number Of Ingredients 12

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

Steps:

  • 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 Facts : Calories 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, Sodium 385.4 mg, Sugar 1 g

Mehak Khan
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I love this recipe! It's become a staple in my kitchen.


Maral_ Maral
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This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.


Denis Rira
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Meh.


Zak Rahim
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This dish was just okay. I think I would have preferred a different type of pasta.


ashik sk
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I'm not sure what went wrong, but my gnocchi turned out really dense. I think I might have overcooked them.


Moses Rihan
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I made this dish for a dinner party and it was a huge hit. Everyone loved it!


Mb Islam
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This recipe was a bit time-consuming, but it was worth it. The gnocchi were delicious and the sauce was amazing.


Ebube Timothy
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I'm not a big fan of butternut squash, but this dish was actually really good. The mascarpone cheese and Parmesan cheese really balanced out the flavor of the squash.


Maxwell Sandra
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Yum!


Hellen Mutebi
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This dish was amazing! I would definitely make it again.


Charles Baker
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The gnocchi were a bit bland. I think I would add more spices next time.


Noor Abbasi
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These gnocchi were a bit too heavy for my taste. I think I would prefer a lighter sauce next time.


Mercy Nyamoitah
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I love the combination of butternut squash and mascarpone cheese. This dish is so creamy and comforting.


Richard Marku
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This was my first time making gnocchi and it turned out great! The recipe was easy to follow and the gnocchi were cooked perfectly.


Sp Production Studio
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I've made this recipe a few times now and it's always a hit. The gnocchi are so light and fluffy, and the sauce is creamy and delicious. I love that it's a vegetarian dish that's still packed with flavor.


Declan McAlister
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This butternut mascarpone gnocchi was an absolute delight! The gnocchi were soft and pillowy, and the butternut squash sauce was creamy and flavorful. I added a bit of extra Parmesan cheese and black pepper, and it was perfect.