GNOCCHI AL
NERO DI SEPPIA
CUTTLEFISH INK GNOCCHI
These gnocchi, which I enjoyed at the trattoria Altanella in the Giudecca, left a special imprint on my memories of Venice. Chef and owner Stefano revealed his recipe to me, which I have the pleasure of sharing with you!
SERVES 6 PREPARATION TIME: 1 HOUR COOKING TIME: 1 HOUR
THE GNOCCHI
1 kg (2 lb 4 oz) potatoes, for mashing
300 g (101/2 oz/2 cups) plain (all-purpose) flour
1 egg
3 cuttlefish or squid ink sacs, or 12 g (1/2 oz) of cuttlefish ink (available from the fishmonger)
3 pinches of salt
THE CUTTLEFISH INK SAUCE
1 kg (2 lb 4 oz) of cuttlefish or squid with their ink sacs or 8 g (1/4 oz) of cuttlefish ink (available from the fishmonger)
Olive oil
2 garlic cloves, halved
1 teaspoon chopped flat-leaf (Italian) parsley
80 ml (21/2fl oz/1/3 cup) white wine
1 tablespoon tomato paste (concentrated purée)
30 g (1 oz) butter
To make the sauce: Clean the cuttlefish by carefully removing their insides and removing their beaks and eyes. Set the ink sacs aside, cut the cuttlefish lengthways and then into small pieces. Heat some olive oil in a saucepan on medium heat and sauté the garlic with the parsley, add the cuttlefish and stir for 2 minutes. Add the white wine, let it boil for 30 seconds, then add the tomato paste and ink and enough water to cover the cuttlefish. Cook on medium heat for 20–40 minutes, uncovered. Taste and remove from heat when the cuttlefish are tender. Remove the garlic and season.
Make the gnocchi as explained, incorporating the cuttlefish ink into the mashed potatoes at the same time as the egg. With floured hands, roll the dough into 1.5 cm (5/8 inch) thick sausages and cut these into 2 cm (3/4 inch) pieces. Place on a floured cloth. Bring a large quantity of salted water to the boil and add the gnocchi in two batches. As soon as they rise to the surface, remove them with a slotted spoon. Combine the gnocchi with the sauce, thinned out with a little of the cooking water. To finish, add the butter, mix well and serve hot.
