Gnocchi with squid ink with pumpkin and white truffle sauce

Ingredients

  • 250 grams of flour 00
  •  4 grams of squid ink
  •  1 kg of potatoes
  •  salt to taste
  •  with pumpkin sauce and white truffle T & C
 

 

Preparation:

  1. The first thing to do to prepare the dumplings is to wash the potatoes (do not peel them!) Then put them to boil in salted water.
  2. When they are cooked, remove them from the pot and pelale still hot. He then goes on with a potato masher, put everything in a bowl and let cool.
  3. Now 00 Also join the flour, salt (if you feel the potatoes before they need it) cuttlefish black and knead everything until you get a soft dry compound.
  4. Now take the dough and transfer it on a floured pastry board. Take one portion and, rolling up his hands, from the shape of a loaf, then you’re going to cut into small dumplings.
  5. Transfer the gnocchi on a floured tray and allow to rest for about fifteen minutes and then throw them in boiling water: when you come to the surface will be ready!
  6. While the gnocchi with cuttlefish cooked, very gently warms the pumpkin and white truffle sauce (10/15 gr per person). When the dumplings are ready you will only have to serve with this fragrant seasoning!
  7. If by chance you have of white truffles at home, tagliane some slat above the dumplings: the result is truly exceptionalP