Gnocchi with squid ink sauce, tuna, mango, salted hazelnuts and lemon pearls


INGREDIENTS – Recipe for 6 px

  • 1 Kg Cooked Potatoes
  • n. 1 Egg
  • 140/150 gr. Flour Bel Paese Mix® LA VERONESE® for gluten-free pasta and gnocchi
  • 15-20 g Squid Ink 
  • 250 g Tuna Fillet
  • n. 3 Shallots
  • n. 1 Mature Mango
  • n. 1 Bunch of Marjoram
  • Salted Hazelnuts q.s.
  • Lemongrasses pearls q.s.
  • Salt to taste
  • Pink pepper q.s.
  • Olive Oil q.s.



  1. Finely cut the shallot and let it brown in a frying pan with olive oil. 
  2. Cut the tuna fillet into cubes, then add it in the pan, together with the pink pepper and some marjoram leaves.
  3. Peel and cut the cubed mango and put it in a pan, then cook it for a few minutes. Add a little salt to taste. 
  4. In a bowl, press the cooked potatoes with the potato ricer, add the egg, the squid ink sauce and finally the flour. Mix all the ingredients to get a homogeneous compound.
  5. Spread the pastry board with flour and work briefly the dough obtained. Create some thin “loafs” of dough and cut the gnocchi.
  6. Cook the gnocchi in a pot with salted water and a line of olive oil.
  7. At the end of cooking, put the gnocchi in a pan with the sauce and little cooking water.
  8. Put the gnocchi in a plate and spread them with pink pepper, salted hazelnuts, lemon pearls, and some marjoram leaves.

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