PIEDMONT GNOCCHI WITH GIANT SQUID STRIPS

4-6 servings 1h 15 min Dificulty medium

INGREDIENTS

For the gnocchi:

  • 600 gr. baked potato
  • 300 gr. wheat semolina
  • 5 egg yolks
  • Salt (as needed)
  • Olive Oil

FOR SQUID STRIPS

  • Marfrío giant squid strips
  • Olive oil rosemary

FOR THE TOMATO SAUCE

  • 2 cloves of garlic
  • 1 bay leaf
  • Parsley branch
  • 1 onion
  • 1 pinch of paprika
  • White wine splash
  • 300 gr. crushed tomato
  • 150 gr. water
  • 10 gr. cornstarch or flour

FOR THE VELOUTÉ SAUCE:

  • 2 cloves of garlic
  • 30 gr. butter
  • 30 gr. flour
  • 1 bay leaf
  • Parsley
  • 1 onion
  • ½ fish broth
  • 1 can of urchin caviar

PREPARATION

FOR THE GNOCHIS:

Boil the potatoes, mix with the semolina, add the yolks one at a time and mix until a thick paste. Let rest. Stretch the mixture and shaping on the basis of a tart, by covering with greaseproof paper, tinfoil or film previously. It must be shaped bowl and cook in steam for 10-15 minutes..

FOR THE TOMATE SAUCE:

We take two cloves of garlic, 1 bay leaf and a sprig of parsley and sauté in a pan with olive oil. Before it gets brown, add the chopped onion and let cook until it gets transparent, add the paprika and a splash of white wine.
Add crushed tomato and let it boil, checking that it does not grip, pour water with the cornstarch, season and pass through the food mill.
When the sauces are ready add the meatballs and let cook 10 to 15 minutes approximately.

FOR THE VELOUTÉ SAUCE:

Take two cloves of garlic, 1 bay leaf and a sprig of parsley and sauté in a pan with 30 gr. olive oil or butter. Before it gets brown add the chopped onion and let cook. Add the flour, ½ liter of fish stock and let it boil stirring so it does not grip, season and pass through the food mill. Add the urchin caviar for a substantial and orangish (which can be enriched with 2 egg yolks and 100 g of whipped cream).

FOR THE SQUID STRIPS

Pour a good splash of olive oil in a pan and let heat over high heat. Add the squid strips and the rosemary and fry until golden brown.