Black Squid Ink Gnocchetti with Seabass and Saffron Sauce
Category: Pasta Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 kg |
| All-purpose flour (00) | 250 g |
| Fine salt | To taste |
| Squid ink | 4 g |
| Seabass (branzino) | 500 g |
| Saffron | 1 sachet |
| Fresh liquid cream | 200 ml |
| Rosemary | 1 sprig |
| Butter | 50 g |
| Garlic | 1 clove |
| White wine | Half a glass |
| Black pepper | To taste |
| Saffron threads (optional) | To taste |
Preparation
Step 1: Prepare the Gnocchetti with Squid Ink
To make the black squid ink gnocchetti, start by boiling the potatoes with their skins on. Once soft, peel and mash them until smooth. Let them cool for a moment before adding the flour and a pinch of salt. Knead the dough until smooth, then divide it into small portions. Roll each portion into a long cylinder and cut them into bite-sized pieces. To shape the gnocchetti, use a fork to gently press and roll them, creating a small indentation. Once shaped, drop the gnocchi into a pot of boiling salted water. Once they float to the surface, remove them and set aside.
Step 2: Make the Seabass and Saffron Sauce
Begin by preparing the seabass. Rinse the fish, removing the scales, head, and internal organs. Place the fish fillets in a pan with a splash of water, just enough to steam them lightly. This will help you easily remove the skin after a quick sear. Once the fish is cooked, peel off the skin, and cut the flesh into small cubes.
Next, heat the butter in a pan and add the garlic and rosemary. Allow the garlic to infuse its flavor into the butter, then add the cubed fish. Sauté the fish lightly to add a bit of color and enhance the flavor. Once the fish is sautéed, remove the garlic and rosemary sprig. Transfer the mixture to a blender and purée until smooth.
Now, return the purée to the pan and pour in the saffron and cream. Stir gently as the sauce comes together, adding a splash of white wine and seasoning with salt and black pepper to taste. Let the sauce simmer for a few minutes until it thickens and becomes creamy. If desired, add a few saffron threads for extra depth of flavor.
Step 3: Combine the Gnocchetti and Sauce
Bring a large pot of salted water to a boil and drop the gnocchetti in. As soon as they float to the surface, they are ready to be drained. Carefully transfer the gnocchetti to the pan with the seabass and saffron sauce, gently tossing them to coat.
Step 4: Serve
Once the gnocchetti is well-coated with the sauce, plate them up and garnish with fresh herbs like chives or parsley for a pop of color and freshness. Serve immediately while warm.
Tips for Success
- For an extra layer of flavor, you can infuse the cream with a little extra saffron before adding it to the sauce.
- If you prefer a smoother texture for your sauce, feel free to strain the puréed fish mixture before combining with the cream.
- This dish pairs beautifully with a light white wine, such as Pinot Grigio or Vermentino.
Enjoy this rich, seafood-infused gnocchetti with the delicate essence of saffron—perfect for a special occasion or a gourmet dinner at home!
