Rye Flour Gnocchi in Cuttlefish Ragu: Gnocchi di Segale in Sugo de Seppie

Name: Rye Flour Gnocchi in Cuttlefish Ragu: Gnocchi di Segale in Sugo de Seppie
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 907 grams cuttlefish, cleaned and cut into rings; 237 milliliters dry white wine; 1 clove garlic, finely chopped; 2 Tbsps freshly squeezed lemon juice; 3 Tbsps extra-virgin olive oil; 113 grams Gaeta olives, pitted and cut in half; 1 onion, finely chopped; 1 bunches Italian parsley, finely chopped to yield 2 tablespoons; 340 grams rye flour; 1 pinch Pinch salt; 4 servings Salt and pepper, to taste; 177 milliliters tomato puree; 237 milliliters boiling water

Rye Flour Gnocchi in Cuttlefish Ragu: Gnocchi di Segale in Sugo de Seppie might be just the main course you are searching for. This dairy free and pescatarian recipe serves 4. One serving contains 692 calories, 48g of protein, and 18g of fat. Head to the store and pick up tomato puree, water, garlic, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 1 hour and 25 minutes.

Instructions

Combine the rye flour, pinch of salt and 1 cup of the water, stir to combine and then knead to form a firm, smooth dough, adding more water if necessary to achieve the desired consistency.

Ingredients you will need

Rye Flour

Dough

Water

Salt

Cut the dough into 4 equal-sized pieces, roll each into a dowel 1/2-inch thick, and cut into 1-inch pieces.

Ingredients you will need

Dough

Roll

Roll with the tines of a fork and set aside.

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Roll

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

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onion and garlic and cook until golden brown.

Ingredients you will need

Garlic

Onion

Add the cuttlefish and olives and cook over medium-low heat.

Ingredients you will need

Cuttlefish

Olives

Add the wine and let it evaporate, then add the tomato puree, season with salt and pepper and cook, covered, over a low flame, for 20 minutes.

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Salt And Pepper

Tomato Puree

Wine

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Ingredients you will need

Water

Salt

Add the parsley to the sauce and cook another 10 minutes. Just before the sauce is done, add the gnocchi to the boiling water and cook until they float aggressively, about 2 minutes. Toss in the pan with the sauce and the lemon juice and let cook together 1 minute. Divide evenly among 4 warmed pasta bowls and serve immediately.

Ingredients you will need

Lemon Juice

Gnocchi

Parsley

Pasta

Sauce

Water

Equipment you will use

Bowl

Frying Pan

Equipment

Frying Pan

Bowl

Ingredients

Servings:

907grams

cuttlefish, cleaned and cut into rings 237milliliters

dry white wine 1clove

garlic, finely chopped 2Tbsps

freshly squeezed lemon juice 3Tbsps

extra-virgin olive oil 113grams

Gaeta olives, pitted and cut in half 1

onion, finely chopped 1bunches

Italian parsley, finely chopped to yield 2 tablespoons 340grams

rye flour 1pinch

Pinch salt 4servings

Salt and pepper, to taste 177milliliters

tomato puree 237milliliters

boiling water

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Piccini Chianti Classico with a 4.6 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.

Piccini Chianti Classico

A complex and persistent nose filled with notes of cherry and wild berries. The palate is well structured, elegant, round and smooth with fruity notes and soft tannins and a long finish. An ideal pairing for grilled red meat and pasta al ragu. Blend: 90% Sangiovese, 10% Merlot