Photo: Sorin Gheorghita
Butternut Squash and Mascarpone Gnocchi
12 ingredients
30 min + 30 min
12 servings
openrecipes
See how to make homemade gnocchi with butternut squash and mascarpone.
Estimated Nutrition (whole recipe, rough)
884
Calories
29g
Protein
41g
Fat
100g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound butternut squash
- 1 cup mascarpone cheese
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 2 large eggs
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 cup all-purpose flour, divided
- 1/2 cup unsalted butter
- 1 pinch cayenne pepper
- salt and ground black pepper to taste
- 1/4 cup thinly sliced fresh sage leaves
- 1 tablespoon finely grated Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes