Squid Ink Gnocchi: Italian Seafood Delights

Gnocchi al Nero di Seppia – A Delightful Seafood Twist on Classic Gnocchi

Category: First Course
Servings: 4
Cuisine: Italian

Gnocchi al Nero di Seppia is a wonderfully unique Italian dish that combines the earthy flavors of potatoes with the subtle brininess of squid ink. These soft, pillowy dumplings are a stunning dish perfect for special occasions or any day when you’re in the mood for something bold and flavorful. The squid ink, which imparts a rich, deep black hue, enhances the gnocchi’s flavor, offering a delicate touch of the sea. Paired with your favorite sauce, these gnocchi are sure to impress.

Ingredients

Instructions

1. Prepare the Potatoes:
   Begin by scrubbing the potatoes thoroughly under cold water. Make sure they are clean, as the skins will remain on during boiling. Once washed, place the potatoes in a large pot of salted water, making sure they are fully submerged. Boil them until they are tender when pierced with a fork, which should take around 30 minutes.

2. Mash the Potatoes:
   Once the potatoes are cooked, remove them from the water and let them cool slightly. While still warm, peel off the skins. Pass the peeled potatoes through a potato ricer or mash them finely. The smoother the texture, the fluffier your gnocchi will be. Allow the mashed potatoes to cool slightly.

3. Mix the Dough:
   Once your mashed potatoes are ready, add the all-purpose flour to the potatoes, along with the squid ink and a pinch of salt. Knead the mixture gently until you have a smooth, elastic dough. If the dough feels too sticky, you can add a little more flour. Continue kneading until everything is well incorporated.

4. Form the Gnocchi:
   On a floured surface, divide the dough into manageable portions. Roll each portion into a long log, about 1 to 1.5 cm in diameter. Cut the logs into small pieces, about the size of a hazelnut or slightly larger. If you prefer, you can give the gnocchi the classic indentations by rolling them over the back of a fork. This step is optional but adds an authentic texture that will hold the sauce beautifully.

5. Rest the Gnocchi:
   Place the gnocchi pieces on a floured surface and let them rest for about 15 minutes. This resting period helps to firm up the dough and ensures they cook evenly.

6. Cook the Gnocchi:
   Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water in batches, making sure not to overcrowd the pot. The gnocchi are cooked when they float to the surface, which usually takes around 2 to 3 minutes. Once they rise to the top, use a slotted spoon to transfer them to a colander to drain.

7. Serve:
   While the gnocchi are cooking, prepare the sauce or topping of your choice. A simple butter and sage sauce works wonderfully, or you can get creative with a seafood-based sauce or a rich tomato sauce. Toss the gnocchi in the sauce until well coated and serve immediately. Enjoy!

Notes:

• Squid Ink: This ingredient gives the gnocchi their distinct black color and a mild briny flavor, reminiscent of the ocean. If you can’t find squid ink, you can substitute with cuttlefish ink or omit it for a more traditional gnocchi.
• Flour: All-purpose flour works best for the dough, but you can experiment with semolina flour for a firmer texture.
• Resting the Gnocchi: While optional, letting the gnocchi rest after shaping them helps them retain their shape during cooking and prevents them from becoming mushy.

Nutritional Information (Per Serving)

These gnocchi are a perfect way to explore a classic Italian dish with a delightful twist. The squid ink adds a rich, savory dimension that pairs beautifully with a wide variety of sauces, from a simple herb butter to a more complex seafood cream sauce. Whether you serve them for a weeknight dinner or a festive gathering, they’re sure to be a hit at the table. Buon appetito!