Delicious Butternut Mascarpone Gnocchi Recipe

Indulge in the creamy and flavorful taste of butternut mascarpone gnocchi. This Italian-inspired dish features tender gnocchi made with butternut squash puree, rich mascarpone cheese, and a hint of nutmeg. The gnocchi are then tossed in a luscious brown butter sage sauce and finished with a sprinkle of freshly grated Parmesan cheese. This recipe is perfect for a cozy dinner or special occasion. Try it today and savor the taste of homemade goodness!

Ingredients

• 1 butternut squash, peeled and cubed
• 1 cup all-purpose flour
• 1/2 cup mascarpone cheese
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 4 tablespoons unsalted butter
• 8-10 fresh sage leaves
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat the oven to 400°F (200°C).
2. Place the butternut squash cubes onto a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast in the preheated oven for 25-30 minutes until tender.
3. Remove the roasted squash from the oven and let it cool for a few minutes. Transfer it to a food processor and blend until smooth.
4. In a large bowl, combine the butternut puree, flour, mascarpone cheese, nutmeg, salt, and pepper. Mix until well combined and a dough forms.
5. Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a long rope about 1/2 inch thick.
6. Cut the ropes into 1-inch pieces. Press lightly with a fork to create ridges on each piece. This will help the sauce cling to the gnocchi.
7. Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a plate.
8. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until crispy, about 2 minutes. Remove the sage leaves and set aside.
9. Continue cooking the butter until it turns golden brown and develops a nutty aroma, about 3-4 minutes. Be careful not to burn it.
10. Add the cooked gnocchi to the skillet and toss to coat in the brown butter sauce. Cook for an additional 2 minutes to allow the flavors to combine.
11. Serve the butternut mascarpone gnocchi hot, garnished with the crispy sage leaves and grated Parmesan cheese. Enjoy!

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