This recipe for squid ink potato gnocchi with fresh squid and chilli is contributed by Francesco Mazzei, chef-patron of L'anima restaurant in London EC2.
- 1kg potatoes
- Rock salt
- 300g plain flour, plus extra for rolling gnocchi
- 1 egg yolk
- 30g squid ink
- Salt and pepper
- 1 garlic clove, sliced
- 2 squid, cut vertically into julienne
- ½ a chilli
- 2 tomatoes, skins removed, deseeded and finely chopped
- 1 bunch basil
- 100g broad beans
- 1tbs anchovy essence
- 10ml extra virgin olive oil
- Chives, finely chopped
Bake the potatoes (with skins on) in an oven tray sprinkled with rock salt until soft. Remove from oven, take off the skins and discard.
Mash the potato, while still hot, on the work surface. Add the flour, egg yolk, squid ink and seasoning. Knead together to form gnocchi dough. Leave to rest for a few minutes.
Sweat the garlic until golden brown. Add the squid and chilli and cook for three seconds before adding the tomato and basil. Set aside.
Roll out the gnocchi dough until 1cm thick, using some extra flour, and cut into small cylinders.
In a large pot, bring water with a pinch of salt to the boil and cook the gnocchi and broad beans until they rise to the top of the pan. Pour into a colander, drain and mix the gnocchi and broad beans with the squid sauce. Add the anchovy essence, olive oil and chives before serving.