Cuttlefish Ink Gnocchetti with Cuttlefish Ragout
Gnocchetti al nero di seppia with cuttlefish ragu is a special first course that delights both the eyes and the palate. Perfect for a seafood dinner or to impress your guests with an authentic Italian dish, these homemade gnocchetti are an unforgettable culinary experience. Discover our easy recipe to prepare a delicious dish of gnocchetti al nero di seppia with a rich cuttlefish ragu in just 70 minutes, also ideal for those following a pescatarian diet or who are intolerant to lactose, soy, nuts, and sesame!
Dietary Information
Servings:
- 1
To prepare the cuttlefish ink gnocchetti with cuttlefish ragout, first cook the potatoes in boiling salted water, it will take about 30-40 minutes 1. Do the toothpick test to see when they are cooked, then drain them and let them cool completely. Meanwhile, clean the cuttlefish. Remove the head and entrails 2, then remove the rostrum, positioned in the center of the tentacles. Separate the body from the tentacles and keep the latter aside 3.
- 2
Remove the skin 4 and cut the body and tentacles into small cubes 5 6.
- 3
Pour a drizzle of oil into a pan and add the crushed garlic 7, then sauté for a few minutes. Add the cuttlefish cut 8 and cook for 5 minutes, over medium heat. Deglaze with white wine 9 and cook for 20 minutes, adding a little water if necessary.
- 4
Meanwhile, on a pastry board, mash the potatoes 10, add the cuttlefish ink 11, an egg yolk and the flour 12.
- 5
Knead 13 until you get a smooth and homogeneous dough 14. Form a loaf, flour and divide it into small portions by cutting it with a scraper 15.
- 6
With each of these portions, form bigoli about 2 cm thick 16. Flour them well so that they do not stick together, then cut them into small pieces with a scraper 17 to form the gnocchetti 18.
- 7
After washing the tomatoes, make a cross-shaped cut on the bottom and blanch them for 2 minutes 19. Then immerse them in ice water for another 2 minutes 20 and remove the skin 21, which will now come off easily.
- 8
Cut the tomatoes in half, remove the seeds, then cut them into cubes 22. Season with oil 23, salt, pepper and fresh basil. Mix well 24.
- 9
Dip the gnocchetti in boiling salted water 25 and cook them until they come to the surface. Remove the garlic from the cuttlefish ragout, then drain the gnocchetti and transfer them to the pan 26, add the chopped fresh parsley 27 and mix, off the heat, to flavor.
- 10
Plate the gnocchetti and complete with the diced tomatoes 28, a spoonful of the cuttlefish cooking base, basil leaves and grated lemon zest 29. The cuttlefish ink gnocchetti with cuttlefish ragout are ready to be served 30!
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