Butternut Squash and Mascarpone Gnocchi

Name: Butternut Squash and Mascarpone Gnocchi
Prep time: 9 h
Cook time: 9 h
Total time: 9 h
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams butternut squash; 1 pinch cayenne pepper; 2 larges eggs; 237 milliliters all-purpose flour, divided; 59 milliliters thinly sliced fresh sage leaves; 1 teaspoons ground black pepper; 12 servings salt and ground black pepper to taste; 237 milliliters mascarpone cheese; 1 Tbsp finely grated Parmigiano-Reggiano cheese; 2 teaspoons salt; 118 milliliters unsalted butter

Butternut Squash and Mascarpone Gnocchi might be just the side dish you are searching for. This recipe makes 12 servings with 222 calories, 4g of protein, and 17g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. 231 person have tried and liked this recipe. A mixture of sage leaves, salt and ground pepper, mascarpone cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a very affordable recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes roughly 9 hours.

Instructions

Trim stem and cut butternut squash in half lengthwise.

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Butternut Squash

Place in a microwave-safe dish, cover with plastic wrap, and microwave until tender, about 8 minutes.

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Wrap

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Plastic Wrap

Microwave

Transfer to paper towels to cool. Discard skin and set squash aside.

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Squash

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Paper Towels

Whisk mascarpone cheese, 1/2 cup Parmigiano-Reggiano cheese, eggs, salt, and black pepper in a bowl until smooth.

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Mascarpone

Black Pepper

Parmigiano Reggiano

Cheese

Egg

Salt

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Whisk

Bowl

Whisk in butternut squash until blended.

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Butternut Squash

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Whisk

Whisk in 1/2 cup flour until just incorporated.

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All Purpose Flour

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Whisk

Whisk in remaining 1/2 cup flour, stirring until flour just disappears. Cover and refrigerate for at least 8 hours or overnight.

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All Purpose Flour

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Whisk

Bring a large pot of salted water to a boil.

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Water

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Pot

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

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Butter

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Frying Pan

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.

Ingredients you will need

Butternut Squash

Gnocchi

Butter

Dough

Water

Equipment you will use

Slotted Spoon

Frying Pan

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.

Ingredients you will need

Cayenne Pepper