Rye Flour Gnocchi in Cuttlefish Ragu: Gnocchi di Segale in Sugo de Seppie Recipe

Name: Rye Flour Gnocchi in Cuttlefish Ragu: Gnocchi di Segale in Sugo de Seppie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pounds rye flour; 1 to 2 cups boiling water; Pinch salt; 3 tablespoons extra-virgin olive oil; 1 onion, finely chopped; 1 clove garlic, finely chopped; 2 pounds cuttlefish, cleaned and cut into rings; 1/4 pound Gaeta olives, pitted and cut in half; 1 cup dry white wine; 3/4 cup tomato puree; Salt and pepper, to taste; 1/2 bunch Italian parsley, finely chopped to yield 2 tablespoons; 2 tablespoons freshly squeezed lemon juice

Servings: persons

3/4 pounds rye flour
1 to 2 cups boiling water
Pinch salt
3 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
2 pounds cuttlefish, cleaned and cut into rings
1/4 pound Gaeta olives, pitted and cut in half
1 cup dry white wine
3/4 cup tomato puree
Salt and pepper, to taste
1/2 bunch Italian parsley, finely chopped to yield 2 tablespoons
2 tablespoons freshly squeezed lemon juice

1
Combine the rye flour, pinch of salt and 1 cup of the water, stir to combine and then knead to form a firm, smooth dough, adding more water if necessary to achieve the desired consistency.
2
Cut the dough into 4 equal-sized pieces, roll each into a dowel 1/2-inch thick, and cut into 1-inch pieces.
3
Roll with the tines of a fork and set aside.
4
In a 12 to 14-inch saute pan, heat the olive oil over high heat.
5
Add the onion and garlic and cook until golden brown.
6
Add the cuttlefish and olives and cook over medium-low heat.
7
Add the wine and let it evaporate, then add the tomato puree, season with salt and pepper and cook, covered, over a low flame, for 20 minutes.
8
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
9
Add the parsley to the sauce and cook another 10 minutes.
10
Just before the sauce is done, add the gnocchi to the boiling water and cook until they float aggressively, about 2 minutes.
11
Toss in the pan with the sauce and the lemon juice and let cook together 1 minute.
12
Divide evenly among 4 warmed pasta bowls and serve immediately.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 pounds rye flour, 1 to 2 cups boiling water, Pinch salt, 3 tablespoons extra-virgin olive oil, and more.

Yes, Rye Flour Gnocchi in Cuttlefish Ragu: Gnocchi di Segale in Sugo de Seppie falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rye Flour Gnocchi in Cuttlefish Ragu: Gnocchi di Segale in Sugo de Seppie

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