For a deeper flavor, roast the butternut squash in the oven at 400°F (200°C) until tender instead of microwaving it. Be careful not to overwork the dough, as this can result in tough gnocchi. Mix only until the flour is just incorporated. If the dough is too sticky to handle, add a little more flour, 1 tablespoon at a time, until it reaches a workable consistency. Serve the gnocchi with a sprinkle of extra sage and a drizzle of olive oil for added flavor.
Butternut Mascarpone Gnocchi
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME9 hrs
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SERVING12 People
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VIEWS142
Delight in the pillowy perfection of these butternut mascarpone gnocchi. A vibrant twist on traditional dumplings, these melt-in-your-mouth morsels are infused with the sweetness of butternut squash and the creamy richness of mascarpone cheese, creating an unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol78 mg
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Fiber1 g
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Protein5 g
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Saturated Fat11 g
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Sodium385 mg
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Sugar1 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Squash: Trim the stem and halve the butternut squash 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 the skin and set the squash aside.
02
StepCombine the Dough: In a bowl, whisk together the mascarpone cheese, 1/2 cup of Parmigiano-Reggiano cheese, eggs, salt, and black pepper until smooth. Whisk in the cooked butternut squash until well blended.
03
StepIncorporate Flour: Gradually whisk in 1/2 cup of flour until just incorporated. Then, whisk in the remaining 1/2 cup of flour, stirring until the flour just disappears. Cover the bowl and refrigerate for at least 8 hours or overnight.
04
StepCook the Gnocchi: Bring a large pot of salted water to a rolling boil.
05
StepBrown the Butter: Melt about 1/3 of the butter in a large nonstick skillet. Remove from heat.
06
StepShape and Boil: Scoop out approximately 1 1/2 teaspoons of the butternut squash dough with a spoon. Use a second spoon to gently push the dough off the first spoon and into the boiling water. Repeat with the remaining dough, working in batches of 12 to 15 gnocchi at a time. When the gnocchi rise to the surface, cook for 1 additional minute, then transfer them with a slotted spoon to the melted butter in the skillet.
07
StepSauté and Season: Place the skillet over medium-high heat. Cook the gnocchi until golden brown on one side (about 3 minutes). Season with cayenne pepper, salt, and black pepper. Turn the gnocchi over and stir in the fresh sage leaves. Cook until the second side is golden brown (2 to 3 minutes).
08
StepServe: Transfer the gnocchi to a serving plate and drizzle with the browned butter from the skillet. Garnish with 1 tablespoon of finely grated Parmigiano-Reggiano cheese and serve immediately.
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Abagail Beier
Jun 5, 2025The butternut squash and mascarpone combination is genius! My family loved it.
Annabel Glover
Feb 3, 2025I added a pinch of nutmeg to the dough and it gave it a lovely warmth.
Bert Breitenberg
Dec 18, 2024Be careful not to overcook the gnocchi. They should be tender but not mushy.
Marisol Stokesbode
Dec 6, 2024I found that chilling the dough overnight made it much easier to work with.
Don Okon
Dec 5, 2024The browned butter sauce is essential! It really elevates the dish.
Lilian Renner
Sep 11, 2024These gnocchi are perfect for a special occasion or a cozy weeknight meal.
Alejandrin Cronin
Sep 5, 2024These gnocchi were amazing! So light and flavorful. Definitely a new favorite!
Edwardo Strosin
Mar 13, 2024I used brown butter sage sauce and it was heavenly
Jacinthe Heathcote
Jan 2, 2024Simple and satisfying recipe!
Kurt Mante
Dec 18, 2023I was a little intimidated to make gnocchi, but this recipe was surprisingly easy to follow. The results were fantastic!