Gnocchi al Ragu di Seppie (Potato Dumplings with Cuttlefish Ragu)

Name: Gnocchi al Ragu di Seppie (Potato Dumplings with Cuttlefish Ragu)
Prep time: 2 h 1 min
Cook time: 2 h 1 min
Total time: 2 h 1 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters canola oil; 907 grams cuttlefish, cleaned and cut into 1/2-inch chunks; 1 extra large egg, extra large; 473 milliliters all-purpose flour; 3 cloves garlic, thinly sliced; 3 Tbsps extra-virgin olive oil; 1 red onion, finely diced; 118 milliliters red wine; 1 kilograms russet potatoes; 1 pinch salt; 4 servings Salt and pepper, to taste; 2 Tbsps thyme leaves

The recipe Gnocchi al Ragu di Seppie (Potato Dumplings with Cuttlefish Ragu) is ready in roughly 2 hours and 1 minutes and is definitely an excellent dairy free and pescatarian option for lovers of Mediterranean food. This recipe makes 4 servings with 1069 calories, 52g of protein, and 42g of fat each. This recipe covers 55% of your daily requirements of vitamins and minerals. If you have salt, olive oil, wine, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. 1 person found this recipe to be yummy and satisfying.

Instructions

Prepare the gnocchi according to the recipe and hold in oil until ready to cook.

Ingredients you will need

Gnocchi

Cooking Oil

In a 12 to 14-inch saute pan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the garlic and onion and sweat 6 minutes, until soft and translucent.

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Garlic

Onion

Add the thyme and cuttlefish and increase heat to medium-high. Cook, stirring regularly, for 5 more minutes.

Ingredients you will need

Cuttlefish

Thyme

Add the wine and salt and pepper to taste and reduce heat back to a simmer. Cook, uncovered, for 40 minutes, until the mixture has become of a ragu consistency, adjusting the moisture with a bit more wine or olive oil as necessary.

Ingredients you will need

Salt And Pepper

Olive Oil

Wine

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Drop the gnocchi in the boiling water and cook until they are floating aggressively, about 2 minutes.

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Gnocchi

Water

Salt

Drain the gnocchi, reserving the cooking water, and add them to the pan with the ragu.

Ingredients you will need

Gnocchi

Water

Equipment you will use

Frying Pan

Add a little cooking water if sauce is too thick. Toss over medium-high heat 30 seconds, then serve immediately in 4 warmed pasta bowls.

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Pasta

Sauce

Water

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Bowl

Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.

Ingredients you will need

Vegetable

Potato

Pasta

Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.

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Spaghetti

Water

Ice

Equipment you will use

Pot

Make well in center of potatoes and sprinkle all over with flour, using all the flour.

Ingredients you will need

Potato

All Purpose Flour

Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.

Ingredients you will need

Potato

Dough

All Purpose Flour

Pasta

Salt

Egg

Roll baseball-sized balls of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 2 minutes). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off.

Ingredients you will need

Gnocchi

Cheese

Dough

Water

Roll

Ice

Equipment you will use

Grater

Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.

Ingredients you will need

Canola Oil

Water

Ice