Gnocchi al nero di seppia

Squid ink gnocchi is a sophisticated and tasty dish that combines the tradition of potato pasta with the sea flavor of squid ink. Here’s how you can prepare them.

Ingredients

• 1 kg of potatoes, preferably of the floury type
• 300 g of 00 flour, plus a little more for processing
• 2 eggs
• Salt to taste
• Squid ink (can be found in sachets at specialty stores or fishmongers)

Preparation

1. Start by boiling the potatoes with their skin on in salted water until they become soft. Once ready, drain them and let them cool.
2. When the potatoes are cool enough to handle, peel them and pass them through a potato ricer, collecting the puree in a large bowl.
3. To the potato puree, add the eggs, a pinch of salt, and the squid ink. Knead well until you get a uniform color.
4. Gradually add the flour, continuing to knead until you have a homogeneous mixture that’s not too sticky.
5. Dust the work surface with a bit of flour and start to form cylinders with the dough, then cut them into pieces to make the gnocchi.
6. Cook the gnocchi in boiling salted water. When they float to the surface, wait another minute before draining them with a slotted spoon.
7. For the dressing, you can prepare a simple tomato sauce or a sauté of shrimp and parsley that will enhance the sea flavor of the gnocchi.
8. Season the gnocchi with the chosen sauce and serve them hot.

Interesting Facts

Squid ink was already used in ancient times, not only in cooking but also in writing, thanks to its intense pigmentation. Adding squid ink to gnocchi makes them truly unique both visually and tastefully and represents a creative way to bring a touch of the sea into a traditional pasta dish.

Bon appétit!