gnocchi con calamari e piselli
gnocchi with squid and peas
Squid or cuttlefish or even octopus and peas is a surprisingly common conbination of ingredients in Italy. It’s normally served as a second course, and not always accompanied by pasta or rice, but here I’ve added chiller cabinet preprepared gnocchi.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
prepare the ingredients
chop and cook the squid
add the peas, allow to simmer
boil the pasta
combine and plate
gnocchi with squid and peas
INGREDIENTS
FOR FOUR PEOPLE
• 2 large handfuls of frozen peas
• 600g-800g fresh/frozen squid
• 2 cloves garlic
• white wine
• butter
• a handful of basil leaves
PASTA
500g (17.6oz) fresh potato gnocchi
(Sainsbury’s)
MANTECATURA
light
METHOD
Begin by chopping up the squid hoods into rings no more than 15mm wide. I like to leave the tentacles part intact. Fry the squid gently with crushed garlic in EVO for a few minutes. Don’t let it colour or brown at all - add a splash of wine if it begins to dry out. Taste and season the cooking juices and then add a half glass of white wine and the same again of water. Turn the heat down and allow to simmer for at least 25-30 minutes, taking care not to let the sauce dry out.
When the tenderness of the quid is approaching being cooked, add frozen peas direct to the squid, and add small amounts of boiling water so that the peas can thaw and cook in the sauce juices. If you add more wine make sure you give it enough time to burn off it’s alcohol - otherwise the sauce will taste bitter.
Put the water for the gnocchi on to boil - the ready prepared chiller cabinet varieties cook in only about 3 minutes so do this when your sauce is pretty much done.
As the gnocchi go into the water, take the squid and peas off the heat and add a knob or two of butter to the sauce, and stir it through.
The gnocchi are cooked when they float to the surface - fish them out of the cooking water and add direct to the sauce.
Toss to combine and serve immediately with freshly ground black pepper.
NUTRITION per serving
KCAL: 444
Fat (g): 7.8
Sat Fat (g): 2.1
Carb (g): 47.3
Sug (g): 1.7
Fibre(g): 4.8
Prot (g): 36.4
Salt (g): 0.96
Nutritional information is provided as an indication only of approximate values for the recipe on this page. You should make your own calculations if you have specific dietry requirements or are required to follow a strict calorie-controlled diet.
