Butternut Squash and Mascarpone Gnocchi
(Makes about 100 gnocchi)
Serves about 12 appetizer servings of 6-8 gnocchi each
Butternut Sqash and Mascarpone Gnocchi
Butternut Squash and Mascarpone Gnocchi have a crisp golden exterior and a creamy and
delicious interior of naturally sweet butternut squash and mascarpone cheese. They are perfect as
an appetizer or side dish with chicken, pork, or your Thanksgiving turkey.  The dough must be
made several hours ahead to allow it to firm up, or the gnocchi will break apart when you attempt to
boil them.  If you're not sure how to cook butternut squash, we offer 3 methods for cooking it.
Ingredients:

2 cups cooked and mashed butternut squash
1 cup mascarpone cheese
2 eggs
1 teaspoon salt
1/2 cup grated Parmesan cheese
1 cup flour
4 ounces butter for frying
Salt and pepper
Cayenne pepper, to taste
1/4 cup julienned fresh sage leaves
Extra Parmesan cheese for serving


Directions:

To cook the butternut squash, you can choose one of the following methods:

To boil the butternut squash:
There are various ways to cook butternut squash.
To boil, peel and cut the squash in half; remove the seeds.
Cut the flesh into cubes and boil for 15-20 minutes or until tender.
Mash with a potato masher or fork.

To bake the butternut squash:
Cut the butternut squash in half lengthwise.
Place flesh side down on a foil lined baking sheet.
Bake at 400 F for 30 to 40 minutes.
The squash will be soft and tender when it has cooked through.
Scoop out the flesh and mash with a potato masher or fork.

To microwave the butternut squash:
Cut the squash in half and remove the seeds.
Place the halves on a microwave-safe plate, cut side up. 
Microwave on high for 5 minutes. 
Turn the squash, cut side down, and microwave another 5 minutes. 
A medium sized squash will take about 10 minutes to cook in the microwave.
Scoop out the flesh and mash with a potato masher or fork.



To make the gnocchi dough:
In a bowl, whisk together the mascarpone, eggs, salt, and Parmesan cheese.
Whisk in the mashed butternut squash. Add the flour and stir to combine.
The dough will be very sticky at this point. Refrigerate 4-5 hours or overnight to
allow the dough to firm up.

To form the gnocchi:
You can form the gnocchi one by one and dropping them directly into boiling
water. Or you can form them all ahead of time placing them on a baking sheet
first before boiling.

To cook the gnocchi:
Bring a saucepan with salted water to a boil; reduce to a simmer.
In a large skillet, melt the butter over medium-high heat.

Using 2 tablespoons, scoop up about 1 teaspoon of the gnocchi dough on one of
the spoons. With the other spoon, push the dough off into the saucepan with the
simmering water. Cook the gnocchi for 1-2 minutes; they will float to the top
when they are done. Use a slotted spoon to remove the gnocchi from the water
and transfer them to the skillet. Fry the gnocchi for 3-4 minutes per side. Do not
move them around a lot in the skillet as they are very tender and may break
apart.

Wait for one side to have a golden brown crust before you flip it to the other side.
When the gnocchi are almost done, sprinkle the gnocchi with salt, pepper, and
cayenne. Also add the sage leaves to the skillet. Place about 6-8 gnocchi on
each appetizer plate. Drizzle with a little of the browned butter from the skillet.
Sprinkle with grated Parmesan cheese.
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PASTA RECIPES  >  GNOCCHI >   BUTTERNUT SQUASH AND MASCARPONE GNOCCHI
If you like to eat roasted pumpkin seeds,
you should know that you can eat the
seeds of any winter squash.  Rinse them,
pull off the pulp, and pat them dry.
Roast on an oiled baking sheet for 30
minutes.  Toss the seeds with olive oil,
and season them with salt and any herbs
or spices that you like. Continue roasting
until golden brown, about 20 minutes. 
Cool, and store in an airtight container.
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This savory sauce has the delightful delicate flavor of butternut, enhanced with the sweet taste of apples and brown sugar.
SERVE IT IN STYLE
This multipurpose serving bowl is ideal
for serving Parmesan cheese at the
table.  It also works great for storing salt
on your counter-top, serving sugar for
your coffee, cranberry sauce for your
turkey, chocolate sprinkles for your ice
cream, Jalapeno peppers and salsa for
your Mexican dishes, and condiments on
your dining and buffet table.
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