Butternut Mascarpone Gnocchi Recipes

MASCARPONE AND LEMON GNOCCHI

Steps:

• For the gnocchi: In a large bowl, combine the mascarpone, egg, egg yolk, nutmeg, lemon zest, Parmesan, and salt. Using a hand mixer, beat on medium speed until light and fluffy, about 1 minute. Gradually beat in 3/4 cup flour until the mixture forms a soft dough.
• Sprinkle a pie pan or rimmed baking sheet with flour. Using 2 small spoons, drop 1 teaspoon-sized pieces of dough into the pie pan. Shake the pan gently to cover the dough with flour. Gently roll the pieces of dough into oval shapes.
• Bring a large saucepan of salted water to a simmer. In batches, carefully add the gnocchi. The gnocchi should sink and then float to the top. As soon as the gnocchi begin to float, cook for 5 to 6 minutes. Drain and place in a large serving bowl.
• For the sauce: In a small saucepan, warm the oil and salt over medium-high heat for 1 1/2 minutes. Remove the pan from the heat and stir in the basil. Let the mixture sit for 5 minutes to allow the flavors to blend.
• Add the sauce and cheese to the gnocchi and gently toss until coated.

MASCARPONE AND LEMON GNOCCHI WITH BUTTER THYME SAUCE

Steps:

• For the gnocchi: Combine the mascarpone cheese, Parmesan, salt, nutmeg, lemon zest, egg and egg yolk in a bowl. Beat together using a hand mixer on medium speed until light and fluffy, about 1 minute. Gradually beat in the flour until the mixture forms a soft dough.
• Sprinkle a pie pan or rimmed baking sheet with flour. Drop 1-teaspoon-size pieces of dough into the pie pan using 2 small spoons. Shake the pan gently to cover the dough with flour. Gently roll the pieces of dough into oval shapes.
• Bring a large saucepan of salted water to a simmer.
• For the sauce: Meanwhile, cook the butter and salt in a heavy medium skillet until it begins to brown, about 2 minutes. Remove the skillet from the heat and stir in the thyme leaves. Set aside.
• Carefully add the gnocchi, in batches, to the simmering water. The gnocchi should sink and then float to the top. As soon as the gnocchi begin to float, cook for 5 to 6 minutes. Transfer to the hot thyme butter in the skillet using a slotted spoon. Toss to coat.
• Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino Romano and serve.

BUTTERNUT MASCARPONE GNOCCHI

Steps:

• Trim stem and cut butternut squash in half lengthwise. Place in a microwave-safe dish, cover with plastic wrap, and microwave until tender, about 8 minutes. Transfer to paper towels to cool. Discard skin and set squash aside.
• Whisk mascarpone cheese, 1/2 cup Parmigiano-Reggiano cheese, eggs, salt, and black pepper in a bowl until smooth. Whisk in butternut squash until blended.
• Whisk in 1/2 cup flour until just incorporated. Whisk in remaining 1/2 cup flour, stirring until flour just disappears. Cover and refrigerate for at least 8 hours or overnight.
• Bring a large pot of salted water to a boil.
• Melt about 1/3 of the butter in large nonstick skillet; remove from heat.
• 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.
• 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. Transfer to plate and drizzle with browned butter from the skillet. Garnish with 1 tablespoon Parmigiano-Reggiano cheese and serve.