Creamy Butternut Squash Gnocchi with Mascarpone

Creamy Butternut Squash Gnocchi with Mascarpone, a vegetarian Italian dish that combines the sweet, earthy notes of roasted butternut squash with the velvety richness of mascarpone cheese. This gluten and dairy-inclusive recipe is perfect for cozy family dinners or impressing guests.

The gnocchi's tender texture pairs beautifully with the nutty aroma of sage and the sharpness of Parmigiano-Reggiano, making it versatile for various occasions. Packed with nutrients, this dish is a wholesome choice for your meal prep.

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Get ready to elevate your dinner game with this exquisite recipe!

Recipe Collection: Dinner

Serving Size: 4

Cooking Time: 60 minutes

Overview

This Butternut Squash and Mascarpone Gnocchi is a delightful dish that combines the natural sweetness of butternut squash with the creamy richness of mascarpone cheese. Perfect for a cozy dinner, these light and tender gnocchi are sure to impress your family and friends.

Diet Type

Vegetarian

Allergies

Dairy, Gluten

Cuisine

Italian

Ingredients

• 1 Medium butternut squash, peeled
• 1 Cup mascarpone cheese
• 1 Cup all-purpose flour
• 1 Large egg
• 0.5 Teaspoon (tsp) salt
• 0.25 Teaspoon (tsp) nutmeg, ground
• 2 Tablespoons (tbsp) butter, melted
• 4 Whole sage leaves, torn
• 0.25 Cup Parmigiano-Reggiano cheese, grated

Steps

1. Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet and roast for 25-30 minutes until tender.
2. Once roasted, mash the butternut squash in a large bowl until smooth. Allow it to cool slightly.
3. Add the mascarpone cheese, flour, egg, salt, and nutmeg to the mashed squash. Mix until a dough forms.
4. On a floured surface, roll the dough into long ropes about 1-inch thick. Cut the ropes into 1-inch pieces to form the gnocchi.
5. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
6. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden brown and the sage is crispy.
7. Add the cooked gnocchi to the skillet and toss to coat in the sage butter.
8. Serve the gnocchi hot, topped with grated Parmigiano-Reggiano cheese.

Enjoy this comforting and elegant dish that showcases the versatility of butternut squash!