Black Squid Ink Gnocchi with Sea Bass Sauce and Saffron
Preparation: 40 min
Cooking: 60 min
- 500gr Sogno Toscano Squid ink Gnocchi
- Sea bass (sea bass) 500 g
- Saffron 1 sachet
- Fresh liquid cream 200 ml
- 1 sprig rosemary
- Butter 50 g
- Garlic 1 clove
- White wine half a glass
- Salt to taste
- Black pepper to taste
- For decorations: Saffron to taste
Add the squid ink, egg, salt and pepper to the mashed potato mixture until well-combined.
Generously flour a clean and flat surface and dump the potato mixture onto the surface. Add a little flour at a time to the mixture and knead until the dough comes together. If the dough is still wet, gradually add a bit more flour.
Once the dough is form, roll out into a cylindrical log and cut the gnocchi dough into 1” pieces. Set each piece on waxed paper or a non-stick surface. You may crimp the dough with a fork or with a gnocchi roller if you have one on hand; otherwise, it is completely optional.
Once ready, bring a pot of salted water to a boil and cook the gnocchi for 5 minutes or until the gnocchi begins to float. Toss with your favourite sauce and serve.