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Rye Flour Gnocchi In Cuttlefish Ragu Recipe - Cooking Index

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Rye Flour Gnocchi In Cuttlefish Ragu

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

3/4 lb 340g / 11ozRye flour
1 cup 237mlBoiling water - (to 2)
1   Salt
3 tablespoons 45mlExtra-virgin olive oil
1   Onion - finely chopped
1   Garlic clove - finely chopped
2 lbs 908g / 32ozCuttlefish - cleaned, and
  Cut into rings
1/4 lb 113g / 4ozGaeta olives - pitted, halved
1 cup 237mlDry white wine
3/4 cup 177mlTomato puree
  Salt - to taste
  Freshly-ground black pepper - to taste
2 tablespoons 30mlFinely-chopped Italian parsley
2 tablespoons 30mlFreshly-squeezed lemon juice

Recipe 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. Cut the dough into 4 equal-sized pieces, roll each into a dowel 1/2-inch thick, and cut into 1-inch pieces. Roll with the tines of a fork and set aside.

In a 12- to 14-inch saute pan, heat the olive oil over high heat. Add the onion and garlic and cook until golden brown. Add the cuttlefish and olives and cook over medium-low heat. 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.

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

This recipe yields 4 servings.


"{Gnocchi Di Segale In Sugo De Seppie}"

MOLTO MARIO with Mario Batali - (Show # MB-2C34) - from the TV FOOD NETWORK


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