Main dishes · CRESPO KITCHEN

Gnocchi with Mango and Sage

Potato gnocchi with butter, firm mango and sage leaves.

25 min approx.4 servingsFresh mango

Ingredient photograph: Diced mango. Alberta Studios · Pexels. Original. Photography credits.

Ingredients

600 g refrigerated potato gnocchi
1 cup firm mango in small cubes
3 tablespoons butter
8 fresh sage leaves
¼ cup grated Parmesan
1 tablespoon lemon juice
¼ teaspoon pepper
½ teaspoon salt for cooking water
Water for cooking

Method

Bring a pot of water to a boil with salt. Cook gnocchi for the package-specified time; reserve ¼ cup cooking water and drain.
Melt butter in a wide skillet over medium heat. Add sage and cook 1–2 minutes until fragrant without burning.
Add gnocchi, mango and pepper. Toss gently 2 minutes, adding a little reserved water to form a sauce.
Remove from heat, add lemon and Parmesan and serve.

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Research sources

Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: