Pumpkin Mascarpone Gnocchi

Pumpkin Mascarpone Gnocchi
With A Walnut & Sage Brown Butter Sauce!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 15 minutes
Cooling Time: 1 hour

 

 Ingredients
1 1/4 cup flour + 1/4+ cup for dusting & rolling
1/2 cup mascarpone cheese
1/2 cup canned pumpkin
1 egg + 1 egg yolk
1/2 cup Parmesan cheese, grated + topping
pinch of fresh grated nutmeg
pinch of salt
minced chives for garnish

Cooking Tools
Large mixing bowl
Parchment lined sheet tray
Medium skillet
Large pot (for boiling water)
Hand held strainer

Directions
In a large mixing bowl add flour, your 1/2 cup mascarpone cheese, 1/2 cup pumpkin, 1 egg, 1 egg yolk, your 1/2 cup Parmesan cheese, nutmeg and salt.  Mix thoroughly until the dough becomes sticky. Once the dough is sticky, divide it into 2 balls that fit the size of your hand (size of a baseball).  On a floured surface, roll each ball into a 3/4 to 1 inch circumference rope (see link for reference of size).  http://womanandthewhisk.blogspot.com/2015/01/mascarpone-gnocchi-with-creamy-marinara.html  Cut your gnocchi to 1 inch width and you can either leave them as is or add ridges with a fork. Place your gnocchi on parchment lined tray without touching each other and cover with plastic wrap and place in refrigerator for an hour. In a large pot of boiling salted water, reduce heat and add half of the refrigerated gnocchi. The gnocchi will sink to the bottom and when all the gnocchi rise to the surface, using a hand held strainer, transfer drained cooked gnocchi to the skillet with the Walnut & Sage Brown Butter Sauce (recipe below) and toss and cook for 1-2 minutes on low heat.  Serve with a topping of Parmesan cheese and chives.  Serve the gnocchi immediately.
Serves 4

Walnut & Sage Brown Butter Sauce
Ingredients
3/4 stick butter
3-4 whole sage leaves
1 1/2 cups walnuts
1-2 tbsp olive oil
pinch of fresh grated nutmeg
salt
pepper

Directions
In a medium skillet on low heat melt butter, simmer butter until milk fat rises to the surface and dissipates.  Cooking time can vary from 8-10 minutes. Place sage leaves and walnuts into the butter as the it starts to turn a slight brown. Place cooked gnocchi and olive oil into the sauce and toss.  Season gnocchi to taste with nutmeg, salt and pepper and cook for additional 1-2 minutes.

Mascarpone Gnocchi With Creamy Marinara

Mascarpone Gnocchi With Creamy Marinara
A Nontraditional Gnocchi Recipe!
Difficulty: Easy
Prep time: 25 minutes + 1 hour to refrigerate gnocchi

This Gnocchi Recipe Is So Light And Fluffy, Absolutely Delicious!

 

Mascarpone Gnocchi
Ingredients
3/4 cup flour + 1/4 cup for dusting & rolling
1 cup mascarpone cheese
1 egg + 1 egg yolk
1/2 cup Parmesan cheese, grated
pinch of fresh grated nutmeg
pinch of salt

Creamy Marinara
Ingredients
3 cups fresh marinara sauce
2 tbsp mascarpone cheese
1 tsp garlic, minced
olive oil
1 tbsp minced parsley, for garnish

          Cooking Tools
          Large mixing bowl
          Parchment paper
          8x10 inch cooking pan
          Large skillet
          Large pot (for boiling water)

Directions
In a large mixing bowl add flour, your 1 cup mascarpone cheese, 1 egg, 1 egg yolk, your 1/2 cup parmesan cheese, nutmeg and salt.  Mix thoroughly until the dough becomes sticky. Once the dough is sticky, divide it into 2 balls that fit the size of your hand (size of a baseball).  On a floured surface, roll each ball into a 3/4 to 1 inch circumference rope (see below for reference of size).  Cut your gnocchi to 1 inch width and you can either leave them as is or add ridges with a fork (see last picture). Place your gnocchi on parchment lined tray without touching each other and cover with plastic wrap and place in refrigerator for an hour. In a large skillet on low heat add your olive oil (tsp or less, whichever amount you prefer to cook with) and garlic and cook two minutes. Add your 3 cups of marinara sauce and the 2 tbsp of mascarpone cheese, simmer until nice and bubbly. In a large pot of boiling salted water, reduce heat and add half of the refrigerated gnocchi. The gnocchi will sink to the bottom and when all the gnocchi rise to the surface, using a hand held strainer, transfer drained cooked gnocchi to the large skillet with your creamy marinara sauce. Repeat with the rest of the gnocchi. Toss gently in the creamy marinara sauce, don't over mix since these gnocchi are very delicate. Place in serving bowls, drizzle with a bit of olive oil and garnish with minced parsley.
Serves 4