Seared Gnocchi with Mango Butternut Sauce and Sage
Ingredients
3 cups peeled butternut squash, cut into 3/4-inch cubes
2 tbsp olive oil, divided
3/4 tsp kosher salt, divided, plus more to taste
1/4 tsp ground black pepper
1 1/2 cups ripe mango, peeled and chopped
1/2 cup low-sodium vegetable broth, plus more as needed
1 garlic clove, finely grated
1/4 cup grated Parmesan, plus more for serving
1 tbsp fresh lemon juice, plus more to taste
1 lb shelf-stable potato gnocchi
2 tbsp unsalted butter
8 fresh sage leaves
Pinch of red pepper flakes, optional
Instructions
- Heat the oven to 425 F. Toss the squash with 1 tbsp olive oil, 1/2 tsp salt and the black pepper. Spread on a lined baking sheet and roast for 25 to 30 minutes, turning once, until tender and browned at the edges.
- Reserve 1/2 cup roasted squash for texture. Blend the rest with the mango, broth and garlic until smooth. Pour into a saucepan and simmer gently for 4 minutes. Stir in the Parmesan, lemon juice and remaining salt. Thin with broth until the sauce flows from a spoon; keep warm over low heat.
- Cook the gnocchi in a large pot of boiling water according to the package directions. Drain well and allow the surface moisture to steam off for 1 minute.
- Heat the remaining olive oil and butter in a large nonstick skillet over medium-high heat. Add the sage and cook for 30 seconds, then transfer the crisp leaves to a plate. Add the gnocchi in a single layer, working in batches if needed, and cook for 3 to 4 minutes per side until golden.
- Lower the heat. Add enough warm sauce to lightly coat the gnocchi, then fold in the reserved squash. Taste and add more lemon juice or salt if needed to balance the sweetness. Serve extra sauce alongside.
- Divide among four bowls. Top with crisp sage, Parmesan and optional pepper flakes. Refrigerate leftovers promptly and use within 3 to 4 days; the gnocchi will soften as it sits in the sauce.
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