Butternut Mascarpone Gnocchi Recipe - Allrecipes.com
Butternut Mascarpone Gnocchi Recipe
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Butternut Squash and Mascarpone Gnocchi
See how to make homemade gnocchi with butternut squash and mascarpone. See more
  • READY IN 9 hr

Butternut Mascarpone Gnocchi

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  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.
  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.
  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.
  4. Bring a large pot of salted water to a boil.
  5. Melt about 1/3 of the butter in large nonstick skillet; remove from heat.
  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.
  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 30 mins
  • READY IN 9 hrs

Footnotes

  • Chef's Note:
  • To make these ahead of time, remove them from the boiling water as they're cooked, drain well, and place on a plastic-wrapped sheet pan to cool. Once cooled to room temperature, they can be carefully wrapped up (in a single layer), and stored in the refrigerator for at least a day, until you are ready to crisp them up in butter.
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Reviews More Reviews

Most Helpful Positive Review
Jun 05, 2012

Great

 
Most Helpful Critical Review
Oct 15, 2012

The taste was fantastic, but I didn't like the texture. It was more like a creamy dumpling, than a gnocchi.

 

21 Ratings

Oct 08, 2012

I changed it a bit. I substituted cream cheese & sour cream (6 ounces and 2 ounces) for the marscapone and used a kabocha squash instead of butternut. I also chopped up some portabello mushrooms and sauteed them in the butter and served over top. Outstanding!

 
Oct 26, 2012

If I could give this 10 stars I would. I have made these many times now and everyone always loves them. The only thing I change is how I cook my BNS. Our microwave broke about 5 years ago and we chose not to replace it so I roast my squash in the oven. Next time I make them I think I am going to try a gf flour. Yum, now I am excited to make them for dinner sometime very soon. I also think I am going to add them to our thanksgiving menu.

 
Oct 26, 2012

I love this recipe. I also like chef Johns voice and presentation on the video. Very likeable person.

 
Feb 26, 2013

Pure heaven in your mouth and fun to make, too. I had a little back up getting these morsels from the boil into the frying pan, but discovered its no hurry - everything will come together in its own time. The light toss of cayenne just makes this thing pop with flavor!! Accomplishing this recipe so successfully means a lot - I really wanted this one for my wife and it paid off... she loved it.

 
Dec 03, 2012

I don't live near a grocery store so had to substitute 1/2 cup cream cheese and 1/2 cup sour cream for the mascarpone. It was a big hit with my foodie friends. I can't wait to try it with the mascarpone. If you failed with gnocchi before, don't let it stop you from trying this!

 
May 04, 2014

I used purple sweet potatoes instead, and because sweet potatoes have a little sweetness, I added some apple when frying the gnocchi. Yummy!

 

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Nutrition

  • Calories
  • 232 kcal
  • 12%
  • Carbohydrates
  • 12.8 g
  • 4%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 18.4 g
  • 28%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 405 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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