Who doesn’t love a good gnocchi dish? This recipe is the ultimate comfort food combining Fremantle Octopus, gnocchi and a rich sauce.
Serves 2
Cooking tip: Make sure to reserve a couple of tablespoons of cooking water for the sauce.
Ingredients
200gm steamed Fremantle Octopus
200gm San Remo gnocchi
1 red onion
3 garlic cloves
2 tbsp olive oil
100ml red wine
50gm spinach
2 tbsp butter
2 tbsp parmesan
Salt and pepper |
Methods
- Place a pot of water onto high heat and season with salt
- Pre-heat non-stick pan on high heat
- Pour olive oil in with onions and garlic. Sauté until you start seeing a golden colour and reduce to low heat to keep warm
- When the water is boiling, add in gnocchi and cook for 2-3 minutes until gnocchi rises to the top. Strain and set aside. Make sure to reserve a couple of tablespoons of cooking water for the sauce
- Turn the heat to high for the non-stick pan and add the octopus. After the pan is hot add the red wine and let it burn off the alcohol
- Add in the gnocchi, reserved cooking water, spinach and keep sautéing until the spinach has wilted. Reduce to medium heat and season with salt to your liking
- Finally, add the butter and move the pan around to bind the sauce. Add water if the sauce is too thick
- Plate in a deep dish, garnish with freshly cracked black pepper, grated parmesan and a bit of olive oil
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