Squid Ink Gnocchetti with Cuttlefish Ragù

To prepare the squid ink gnocchetti with cuttlefish ragù, first cook the potatoes in salted boiling water; it will take about 30-40 minutes 1. Use a skewer to test when they are done, then drain them and let them cool completely. Meanwhile, clean the cuttlefish. Extract the head and innards 2 and remove the beak located in the center of the tentacles. Separate the body from the tentacles and set the latter aside 3.

Remove the skin 4 and cut the body and tentacles into small cubes 5 6.

In a pan, pour a drizzle of oil and add the crushed garlic 7, then sauté for a few minutes. Add the cut cuttlefish 8 and cook for 5 minutes over medium heat. Deglaze with white wine 9 and cook for 20 minutes, adding a little water if necessary.

Meanwhile, on a kneading board, mash the potatoes 10, add the squid ink 11, an egg yolk, and the flour 12.

Knead 13 until you obtain a smooth and homogeneous dough 14. Form a loaf, flour it, and divide it into small portions by cutting it with a dough scraper 15.

With each of these portions, form rods about 0.8 inch thick 16. Flour them well so they don't stick together, then cut them into small pieces with a dough scraper 17 to form the gnocchetti 18.

After washing the tomatoes, make a cross-cut on the bottom and blanch them for 2 minutes 19. Then immerse them in ice water for another 2 minutes 20 and remove the skin 21, which will now come off easily.

Cut the tomatoes in half, remove the seeds, then dice them 22. Season with oil 23, salt, pepper, and fresh basil. Mix well 24.

Drop the gnocchetti in salted boiling water 25 and cook them until they float to the surface. Remove the garlic from the cuttlefish ragù, then drain the gnocchetti and transfer them to the pan 26, add the chopped fresh parsley 27 and mix, with the heat off, to flavor.

Plate the gnocchetti and top with the diced tomatoes 28, a spoonful of cuttlefish cooking liquid, basil leaves, and grated lemon zest 29. The squid ink gnocchetti with cuttlefish ragù are ready to be served 30!