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1
Prepare the gnocchi according to the recipe and hold in oil until ready to cook.
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2
In a 12 to 14-inch saute pan, heat the olive oil over medium heat.
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3
Add the garlic and onion and sweat 6 minutes, until soft and translucent.
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4
Add the thyme and cuttlefish and increase heat to medium-high.
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5
Cook, stirring regularly, for 5 more minutes.
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6
Add the wine and salt and pepper to taste and reduce heat back to a simmer.
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7
Cook, uncovered, for 40 minutes, until the mixture has become of a ragu consistency, adjusting the moisture with a bit more wine or olive oil as necessary.
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8
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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9
Drop the gnocchi in the boiling water and cook until they are floating aggressively, about 2 minutes.
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10
Drain the gnocchi, reserving the cooking water, and add them to the pan with the ragu.
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11
Add a little cooking water if sauce is too thick.
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12
Toss over medium-high heat 30 seconds, then serve immediately in 4 warmed pasta bowls.
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13
Boil the whole potatoes until they are soft (about 45 minutes).
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14
While still warm, peel and pass through vegetable mill onto clean pasta board.
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15
Set 6 quarts of water to boil in a large spaghetti pot.
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16
Set up ice bath with 6 cups ice and 6 cups water near boiling water.
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17
Make well in center of potatoes and sprinkle all over with flour, using all the flour.
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18
Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta.
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19
Once egg is mixed in, bring dough together, kneading gently until a ball is formed.
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20
Knead gently another 4 minutes until ball is dry to touch.
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21
Roll baseball-sized balls of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces.
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22
Flick pieces off of fork or concave side of cheese grater until dowel is finished.
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23
Drop these pieces into boiling water and cook until they float (about 2 minutes).
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24
Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork.
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25
As gnocchi float to top of boiling water, remove them to ice bath.
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26
Continue until all have been cooled off.
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27
Let sit several minutes in bath and drain from ice and water.
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28
Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.
