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Butternut Mascarpone Gnocchi

Rated as 4.22 out of 5 Stars

"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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9 h servings 232
Original recipe yields 12 servings


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  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.


  • 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.

Nutrition Facts

Per Serving: 232 calories; 18.4 12.8 5.4 78 373 Full nutrition

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Most helpful critical review

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

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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...

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...

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

liked the flavor but it needs more butternut squash to get past the butter fried flavor. also it becomes a freakish game of boil and fry to get them fried and not over cooked in the water. This ...

The taste was fantastic but mine turned out like mush. I felt I followed the recipe but I don't understand why they fell apart. Any advice?

You can use pumpkin puree and ricotta in this recipe (substitutions for butternut and mascarpone) and it will be terrific. Don't be worried about not having sage. I didn't have any, and it turne...

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...

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