Butternut Mascarpone Gnocchi

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.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 232 Calories

Ingredients

• ½ cup unsalted butter
• 1 ½ teaspoons salt
• 2 large eggs
• ½ teaspoon ground black pepper
• salt and ground black pepper to taste
• 1 pinch cayenne pepper
• 1 cup all-purpose flour, divided
• 1 cup mascarpone cheese
• ½ cup finely grated Parmigiano-Reggiano cheese
• 1 tablespoon finely grated Parmigiano-Reggiano cheese
• 1 pound butternut squash
• ¼ cup thinly sliced fresh sage leaves

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Bring a large pot of salted water to a boil.

Step 5

Melt about 1/3 of the butter in large nonstick skillet; remove from heat.

Step 6

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.

Step 7

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.