Potato Dumplings With Cuttlefish Ragu

Recipe Ingredients

1		Gnocchi - (see recipe)
3 tablespoons	45ml	Extra-virgin olive oil
3		Garlic cloves - thinly sliced
1/2		Red onion - finely diced
2 tablespoons	30ml	Thyme leaves
2 lbs	908g / 32oz	Cuttlefish - cleaned, and cut
		Into 1/2" chunks
1/2 cup	118ml	Red wine
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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

In a 12- to 14-inch saute pan, heat the olive oil over medium heat. Add the garlic and onion and sweat 6 minutes, until soft and translucent. Add the thyme and cuttlefish and increase heat to medium-high. Cook, stirring regularly, for 5 more minutes. 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.

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

This recipe yields 4 servings.

Description:

"{Gnocchi Al Ragu Di Seppie}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B29) - from the TV FOOD NETWORK

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