Butternut Mascarpone Gnocchi

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Description

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.

Ingredients

  • 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

Instructions

  1. Trim stem and cut butternut squash in half lengthwise. Place in a microwave-safe dish
  2. cover with plastic wrap
  3. and microwave until tender
  4. about 8 minutes. Transfer to paper towels to cool. Discard skin and set squash aside.
  5. Whisk mascarpone cheese
  6. 1/2 cup Parmigiano-Reggiano cheese
  7. eggs
  8. salt
  9. and black pepper in a bowl until smooth. Whisk in butternut squash until blended.
  10. Whisk in 1/2 cup flour until just incorporated. Whisk in remaining 1/2 cup flour
  11. stirring until flour just disappears. Cover and refrigerate for at least 8 hours or overnight.
  12. Bring a large pot of salted water to a boil.
  13. Melt about 1/3 of the butter in large nonstick skillet; remove from heat.
  14. Scoop out approximately 1 1/2 teaspoons of the butternut squash dough with a spoon. Using a second spoon
  15. push the dough off the first spoon and into the boiling water. Repeat with remaining dough
  16. working in batches of 12 to 15 gnocchi at a time. When a gnocchi rise to the surface
  17. cook for 1 additional minute
  18. then transfer with a slotted spoon to the melted butter in the skillet.
  19. Place the skillet over medium-high heat; cook gnocchi until golden brown on one side
  20. about 3 minutes. Season with cayenne pepper
  21. salt
  22. and black pepper. Turn gnocchi over and stir in sage leaves. Cook until second side is golden
  23. 2 to 3 minutes. Transfer to plate and drizzle with browned butter from the skillet. Garnish with 1 tablespoon Parmigiano-Reggiano cheese and serve.

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 9 hrs

Servings: 12

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