We really hope that you enjoy the latest Spanish Recipe – Ñoquis Con Chipirones (gnocchi with squid). It is really worth the effort of making your own gnocchi, and it isn’t difficult. But yes… you could always cheat and buy some fresh gnocchi from your local supermarket.
Ingredients (serves 4)
- 300 grams of potatoes
- 100 grams of flour
- 1 egg yolk – beaten well.
- Pinch of salt
- Black pepper
- Pinch of nutmeg
- Half a kilo of squid
- Good glug of olive oil
- Fresh parsley – finely chopped
- Lemon wedges for garnish
First all, pour yourself a large glass of wine. The gnocchi takes a little while to prepare, so you may as well get comfy. Your hands will also get covered in flour and potato, so make sure that your spouse or a good friend is nearby to mop your brow, and top up the vino. Right… onto the recipe… …
For the gnocchi:
- Cube the potatoes and boil in salted water for 30 minutes or until soft.
- Once cooked, whip the skins off and mash well. You can peel them first if you like, but it’s faster this way and the potatoes don’t get as waterlogged.
- Add a good splash of olive oil, then throw in the flour and egg yolk.
- Add salt, pepper, a little nutmeg and stir it all up really well.
- Slap your kitchen assistant for not having topped up your wine and tell them to pop some plates into a low oven to warm.
- Place dough on a lightly floured surface and knead well
- Roll into sausage shapes about an inch in diameter and cut into slices about 1/2 inch thick. These will swell so don’t make them too big
- Stick your finger tip into the top of each gnocchi blob to make an indentation – this helps the sauce coat it better later on. You could do the same with a fork to make it look even prettier… but let’s face it, you’ve already polished off a couple of glasses of wine and you just want to get the damn thing cooked and eaten now.
- Pop the gnocchi blobs into salted boiling water and let cook until they rise to the surface. This only takes a few seconds.Best to do these in batches
- Have a large frying pan ready now, and pour in a good glug of olive oil. Toss the gnocchi blobs in the frying pan until turning golden, then drain and set aside
For the Squid:
- Make sure that your squid has been cleaned properly and is chopped into bite sized pieces.
- Fry it on a medium to high heat in a frying pan, with the garlic and a pinch of salt. These cook quickly – so keep an eye on them.
- Once almost done, throw the gnocchi in, and stir through until everything is hot.
- Swear profusely at your kitchen assistant who isn’t paying attention… and demand that they get your glass refilled immediately, and the warmed plates out of the oven.
- Serve onto plates and sprinkle with the parsley. Pop the lemon wedges on the sides for people to squeeze at their leisure
- Demolish while still hot, washed down with more wine.
- Remember that you’d made some salad which is still sat in the fridge.
- Head to the fridge to retrieve salad, but return with more wine instead.
- Send kitchen assistant to do the washing up. Lob a lemon wedge at the back of their head and laugh.
I prefer to use a mix of butter and olive oil for the frying stage of the gnocchi… but then I’m not really into healthy eating. Do what you prefer.
If you don’t like squid… swap it for slices of chorizo, or simply squirt with the lemon. Lightly fry the chorizo but with only the teeniest bit of olive oil, then stir in the gnocchi to warm through