Butternut Squash Mascarpone Gnocchi: A Luxurious Fall Feast
Fall is the perfect time to indulge in warm, comforting dishes, and what could be more comforting than pillowy soft gnocchi bathed in a creamy butternut squash and mascarpone sauce? This recipe for Butternut Squash Mascarpone Gnocchi is a celebration of autumn flavors, combining the sweetness of roasted butternut squash with the richness of mascarpone cheese and the delicate texture of homemade (or store-bought) gnocchi. It’s surprisingly easy to make, and the result is a restaurant-quality dish that will impress your family and friends.
## Why This Recipe Works
* **Flavor Explosion:** The combination of roasted butternut squash, nutty brown butter, sage, and creamy mascarpone creates a symphony of flavors that is both sweet and savory. The parmesan cheese adds a salty, umami depth.
* **Texture Contrast:** The soft, delicate gnocchi contrasts beautifully with the creamy sauce and the slight bite of the sage. A sprinkle of toasted walnuts (optional) adds a satisfying crunch.
* **Easy to Customize:** This recipe is easily adaptable to your preferences. You can add different vegetables, proteins, or herbs to create your own unique version.
* **Make-Ahead Friendly:** The butternut squash puree and the sauce can be made ahead of time, making this a perfect dish for entertaining.
## Ingredients You’ll Need
* **For the Gnocchi (Homemade or Store-Bought):**
* 1.5 lbs Yukon Gold potatoes, scrubbed
* 1 cup all-purpose flour, plus more for dusting
* 1 large egg, lightly beaten
* 1/2 teaspoon salt
* 1/4 teaspoon nutmeg (optional)
* **For the Butternut Squash Puree:**
* 1 medium butternut squash (about 2 lbs), halved lengthwise and seeded
* 1 tablespoon olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* **For the Butternut Squash Mascarpone Sauce:**
* 4 tablespoons butter
* 1/4 cup chopped fresh sage
* 1/2 cup chopped shallots
* 1/2 cup dry white wine (optional, but recommended)
* 1 cup heavy cream
* 1/2 cup mascarpone cheese
* 1/2 cup grated Parmesan cheese, plus more for serving
* Salt and black pepper to taste
* Pinch of red pepper flakes (optional)
* **Optional Garnishes:**
* Toasted walnuts, chopped
* Fresh sage leaves
* Extra Parmesan cheese
* Brown butter
## Equipment You’ll Need
* Baking sheet
* Large pot
* Potato ricer (recommended for homemade gnocchi)
* Large skillet or saucepan
* Wooden spoon or spatula
## Step-by-Step Instructions
Let’s break down this recipe into easy-to-follow steps.
### Part 1: Making the Butternut Squash Puree
The butternut squash puree is the foundation of this dish, so it’s important to get it right.
1. **Preheat Oven:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. **Prepare Butternut Squash:** Halve the butternut squash lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, and sprinkle with salt and pepper.
3. **Roast Butternut Squash:** Place the butternut squash halves cut-side down on the prepared baking sheet. Roast for 45-60 minutes, or until the squash is very tender and easily pierced with a fork.
4. **Cool and Scoop:** Remove the squash from the oven and let it cool slightly. Once cool enough to handle, scoop out the flesh into a bowl.
5. **Puree Butternut Squash:** Use an immersion blender, food processor, or potato masher to puree the butternut squash until smooth. Set aside. You should have approximately 2 cups of puree. If there is excess water, place in a fine-mesh strainer to remove excess water for 30 minutes.
### Part 2: Making the Gnocchi (Homemade or Store-Bought)
If you’re feeling ambitious, homemade gnocchi is incredibly rewarding. However, good quality store-bought gnocchi will work perfectly fine. If you are using pre-made, you can skip to Part 3.
**Homemade Gnocchi Instructions:**
1. **Boil Potatoes:** Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 20-25 minutes. You should be able to easily pierce them with a fork.
2. **Drain and Rice:** Drain the potatoes well and return them to the pot. Cook over low heat for a minute or two to dry them out completely. This is important for preventing sticky gnocchi.
3. **Rice the Potatoes:** While the potatoes are still hot (this is crucial!), use a potato ricer to rice them into a large bowl. If you don’t have a ricer, you can use a fine-mesh sieve, but it will take a little more effort.
4. **Add Flour, Egg, Salt, and Nutmeg:** Gently mix in the flour, egg, salt, and nutmeg (if using) with the riced potatoes. Be careful not to overmix, as this will develop the gluten in the flour and make the gnocchi tough. Mix until just combined and a dough forms.
5. **Knead Lightly:** Turn the dough out onto a lightly floured surface. Gently knead for a minute or two, just until it comes together into a smooth ball. Again, avoid overworking the dough.
6. **Roll and Cut:** Divide the dough into 4 equal portions. Roll each portion into a long rope about 3/4 inch thick. Use a knife or bench scraper to cut the rope into 1-inch pieces. These are your gnocchi!
7. **Shape (Optional):** For a more traditional look, you can shape the gnocchi by pressing them against the tines of a fork or using a gnocchi board. This creates ridges that will help the sauce cling to the gnocchi. However, this step is entirely optional.
8. **Cook the Gnocchi:** Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water. They will sink to the bottom at first, and then float to the surface when they are cooked (about 2-3 minutes). Once they float, cook for another minute, then remove them with a slotted spoon and transfer them to a plate. It is important to cook the gnocchi in batches to prevent overcrowding the pot.
### Part 3: Making the Butternut Squash Mascarpone Sauce
This is where the magic happens! The sauce is rich, creamy, and bursting with flavor.
1. **Melt Butter and Sauté Sage and Shallots:** In a large skillet or saucepan over medium heat, melt the butter. Add the sage and cook for 1-2 minutes, until fragrant and the butter starts to turn a light brown color (be careful not to burn the butter). Add the shallots and cook until softened, about 3-5 minutes. The brown butter adds a rich, nutty flavor to the sauce. If you aren’t comfortable making brown butter, just melt the butter until fragrant.
2. **Deglaze with Wine (Optional):** If using, pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 2-3 minutes. The wine adds acidity and depth of flavor to the sauce.
3. **Add Cream and Mascarpone:** Pour in the heavy cream and bring to a simmer. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly. Stir in the mascarpone cheese and Parmesan cheese until smooth and melted. The mascarpone cheese adds a luxurious creaminess and a slight tanginess.
4. **Stir in Butternut Squash Puree:** Stir in the butternut squash puree and season with salt, pepper, and red pepper flakes (if using). Taste and adjust seasoning as needed.
### Part 4: Combining the Gnocchi and Sauce
This is the final step – bringing everything together!
1. **Add Gnocchi to Sauce:** Gently add the cooked gnocchi (either homemade or store-bought) to the sauce and toss to coat. Cook for a minute or two, allowing the gnocchi to absorb some of the sauce.
2. **Serve Immediately:** Serve the gnocchi immediately, garnished with toasted walnuts (if using), fresh sage leaves, and extra Parmesan cheese. A drizzle of brown butter takes it to the next level of decadence.
## Tips for Success
* **Use High-Quality Ingredients:** The better the quality of your ingredients, the better the flavor of the final dish. Use fresh sage, good quality mascarpone cheese, and freshly grated Parmesan cheese.
* **Don’t Overcook the Gnocchi:** Overcooked gnocchi will be gummy and unpleasant. Cook them just until they float to the surface and are tender.
* **Adjust the Sauce to Your Liking:** The beauty of this recipe is that it can be easily adjusted to your personal preferences. If you prefer a sweeter sauce, add a touch of maple syrup or brown sugar. If you prefer a spicier sauce, add more red pepper flakes.
* **Make it Vegetarian or Vegan:** To make this recipe vegetarian, simply ensure that your Parmesan cheese is vegetarian-friendly (some Parmesan cheeses are made with animal rennet). To make it vegan, use vegan gnocchi (check the ingredients carefully, as some gnocchi contain eggs), substitute the butter with vegan butter, the heavy cream with coconut cream or cashew cream, the mascarpone with a vegan mascarpone alternative (or blend soaked cashews with lemon juice and nutritional yeast for a homemade version), and the Parmesan with a vegan Parmesan alternative.
* **Roast Your Own Squash Seeds:** Don’t throw away the seeds from the butternut squash! Rinse them, toss them with olive oil and salt, and roast them in the oven for a delicious and healthy snack.
## Variations and Additions
This recipe is a great starting point, but feel free to experiment and make it your own!
* **Add Protein:** Add cooked chicken, sausage, or shrimp to make it a more substantial meal.
* **Add Vegetables:** Sauté some spinach, kale, or mushrooms and add them to the sauce.
* **Use Different Herbs:** Try using thyme, rosemary, or oregano instead of sage.
* **Add a Touch of Spice:** Add a pinch of cayenne pepper or a dash of hot sauce to the sauce for a kick.
* **Try Different Cheeses:** Use ricotta cheese, goat cheese, or fontina cheese instead of mascarpone.
* **Bake it:** Transfer the gnocchi and sauce to a baking dish, top with extra Parmesan cheese, and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
## Serving Suggestions
This Butternut Squash Mascarpone Gnocchi is delicious on its own, but it also pairs well with:
* A simple green salad
* Roasted vegetables
* Garlic bread
* A glass of crisp white wine
## Make Ahead and Storage Instructions
* **Make Ahead:** The butternut squash puree and the sauce can be made ahead of time and stored in the refrigerator for up to 3 days. The gnocchi can also be made ahead of time and stored in the refrigerator for up to 2 days, or frozen for up to 2 months. If freezing gnocchi, freeze them in a single layer on a baking sheet before transferring them to a freezer bag.
* **Storage:** Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or saucepan over low heat, adding a little milk or cream if needed to loosen the sauce.
## Butternut Squash Mascarpone Gnocchi Recipe Card
**Yields:** 4-6 servings
**Prep time:** 30 minutes
**Cook time:** 1 hour
**Ingredients:**
* **For the Gnocchi (Homemade or Store-Bought):**
* 1.5 lbs Yukon Gold potatoes, scrubbed
* 1 cup all-purpose flour, plus more for dusting
* 1 large egg, lightly beaten
* 1/2 teaspoon salt
* 1/4 teaspoon nutmeg (optional)
* **For the Butternut Squash Puree:**
* 1 medium butternut squash (about 2 lbs), halved lengthwise and seeded
* 1 tablespoon olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* **For the Butternut Squash Mascarpone Sauce:**
* 4 tablespoons butter
* 1/4 cup chopped fresh sage
* 1/2 cup chopped shallots
* 1/2 cup dry white wine (optional, but recommended)
* 1 cup heavy cream
* 1/2 cup mascarpone cheese
* 1/2 cup grated Parmesan cheese, plus more for serving
* Salt and black pepper to taste
* Pinch of red pepper flakes (optional)
* **Optional Garnishes:**
* Toasted walnuts, chopped
* Fresh sage leaves
* Extra Parmesan cheese
* Brown butter
**Instructions:**
1. **Prepare Butternut Squash Puree:** Preheat oven to 400°F (200°C). Halve butternut squash, scoop out seeds, drizzle with olive oil, and season with salt and pepper. Roast cut-side down for 45-60 minutes, until tender. Cool slightly, scoop out flesh, and puree until smooth.
2. **Make Gnocchi (If Homemade):** Boil potatoes until tender. Drain and rice while hot. Mix in flour, egg, salt, and nutmeg (if using) until just combined. Gently knead for a minute. Roll into ropes, cut into 1-inch pieces, and shape (optional). Bring a large pot of salted water to a boil and cook gnocchi in batches until they float to the surface (2-3 minutes), then cook for another minute. Remove with a slotted spoon.
3. **Make Butternut Squash Mascarpone Sauce:** In a large skillet, melt butter over medium heat. Add sage and cook until fragrant and butter starts to brown. Add shallots and cook until softened. If using, deglaze with white wine and let reduce slightly. Pour in heavy cream and simmer for 5-7 minutes, until thickened. Stir in mascarpone and Parmesan cheese until smooth. Stir in butternut squash puree and season with salt, pepper, and red pepper flakes (if using).
4. **Combine Gnocchi and Sauce:** Gently add cooked gnocchi to the sauce and toss to coat. Cook for a minute or two, allowing the gnocchi to absorb the sauce.
5. **Serve:** Serve immediately, garnished with toasted walnuts (if using), fresh sage leaves, and extra Parmesan cheese.
## Enjoy!
This Butternut Squash Mascarpone Gnocchi is a truly special dish that is perfect for any occasion. Whether you’re looking for a cozy weeknight meal or a show-stopping dish for a dinner party, this recipe is sure to impress. So gather your ingredients, put on some music, and get ready to create a culinary masterpiece! Bon appétit!