Butternut Squash and Mascarpone Gnocchi

Ingredients

• 1 pound butternut squash 
• 1 pinch cayenne pepper 
• 2 large eggs 
• 1 cup flour all-purpose divided
• 0.3 cup sage leaves fresh thinly sliced
• 0.5 teaspoon ground pepper black
• 12 servings salt and ground pepper black to taste
• 1 cup mascarpone cheese 
• 1 tablespoon parmigiano-reggiano cheese finely grated
• 1.5 teaspoons salt 
• 0.5 cup butter unsalted

Equipment

• bowl
• frying pan
• paper towels
• whisk
• pot
• plastic wrap
• microwave
• slotted spoon

Directions

1. Trim stem and cut butternut squash in half lengthwise.
2. Place in a microwave-safe dish, cover with plastic wrap, and microwave until tender, about 8 minutes.
3. Transfer to paper towels to cool. Discard skin and set squash aside.
4. Whisk mascarpone cheese, 1/2 cup Parmigiano-Reggiano cheese, eggs, salt, and black pepper in a bowl until smooth.
5. Whisk in butternut squash until blended.
6. Whisk in 1/2 cup flour until just incorporated.
7. Whisk in remaining 1/2 cup flour, stirring until flour just disappears. Cover and refrigerate for at least 8 hours or overnight.
8. Bring a large pot of salted water to a boil.
9. Melt about 1/3 of the butter in large nonstick skillet; remove from heat.
10. 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.
11. 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.
12. Transfer to plate and drizzle with browned butter from the skillet.
13. Garnish with 1 tablespoon Parmigiano-Reggiano cheese and serve.