Gnocchi in mascarpone, pear and red cabbage sauce: sweet taste recipe


At home we love pasta, and that sometimes makes me forget that I also like gnocchi a lot. Although they have a different flavor and texture, we usually give them the same use in the kitchen, with the advantage that they cook in less time. The last time we enjoyed them was with this recipe for gnocchi in mascarpone, pear and red cabbage sauce.

Mascarpone cheese seems like it's only used to make desserts, but it's also great in savory recipes like this one. The pear combines very well with that smooth and creamy flavor of the cheese, which in this case I have preferred not to reduce too much by adding too much cream, because I like that the gnocchi are not hidden under too much sauce.


For 2 persons
  • Gnocchi 400 g
  • Sweet onion 1
  • Medium pear 1
  • Red cabbage leaves (or 4) 3
  • Mascarpone cheese 150 g
  • Liquid cream for cooking or milk 100 ml
  • Granulated garlic to taste
  • Fresh or dried sage, to taste
  • Ground black pepper
  • Extra virgin olive oil
  • Parmesan cheese or similar to serve

How to make gnocchi in mascarpone and pear sauce

Difficulty: Easy
  • Total time 30 m
  • Elaboration 5m
  • Cooking 25 m

Chop the onion in brunoisse. Peel the peel and cut it into small cubes. Roll up the red cabbage leaves on themselves and cut into thin strips.

Sauté the sweet onion over low heat with a little oil and a pinch of salt. When it is well browned, add the pear and stir well. When the fruit takes color, add the red cabbage and season. Sauté a few minutes.

Meanwhile cook the gnocchi in plenty of boiling salty water. They are ready when they float to the surface. Drain and reserve.

Add the mascarpone cheese to the pan and mix well until it falls apart. Lighten with a little cream or milk, season and season with sage and granulated garlic to taste. Add the gnocchi and mix everything well. Serve with freshly grated cheese.

With what to accompany the gnocchi

The gnocchi in mascarpone, pear and red cabbage sauce are very comforting and also very satiating, so a good portion can become an energetic unique dish, best at lunchtime. Let each diner add more grated cheese to their liking once the dishes are served on the table.

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Tags:  Desserts Selection Recipes 

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