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Butternut Mascarpone Gnocchi

Rated as 4.1 out of 5 Stars
59k

"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

9 h servings 232
Original recipe yields 12 servings

Directions

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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.

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.

Nutrition Facts


Per Serving: 232 calories; 18.4 12.8 5.4 78 385 Full nutrition

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Reviews

Read all reviews 35
  1. 41 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

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...

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

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

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...

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?