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.

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


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.
You Might Also Like
Butternut Squash and Mushroom Lasagna
Pumpkin Fettuccine Alfredo
Your place for traditional Italian recipes
Home     |    Privacy Policy    |    Site Map   |  Contact Us 
Copyright  2001 - 2021   Sandra Laux
Made from squash ripened in Oregon's Willamette Valley, paired with fresh garlic, onions & roasted red peppers for a hearty & delicious flavor.
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.
Print Friendly and PDF
We may earn a commission when you use one of our links to make a purchase.
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.
How to Roast Seeds
Oven safe to 500 degrees Fahrenheit, the casseroles are also microwave, freezer and dishwasher safe for convenience