The Pea Dumplings with Cuttlefish is a really curious first course…with this recipe, I wanted to recreate the same flavor of cuttlefish with peas…the result was truly satisfying. Very quick to cook, if you can prepare the dumplings in advance!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 23 oz Potato and pea flour dumplings
- 1.3 lbs Cleaned cuttlefish
- 14 oz Canned cherry tomatoes
- 4 tbsps Extra virgin olive oil
- 1 clove Garlic
- to taste Salt and chili pepper
Preparation
First of all, as I anticipated, you need to prepare the dumplings.
For this, I refer you to the recipe, with the following link:https://blog.giallozafferano.it/lappetitovienmangiando/gnocchetti-con-farina-di-piselli/
Once made, you can proceed with the seasoning.
Cut the cuttlefish into pieces that are not too small, which your trusted fishmonger will have kindly cleaned for you.
Sauté them with a halved clove of garlic and the extra virgin olive oil.
After a few minutes, add the canned cherry tomatoes, adjust with salt and chili pepper, and let cook.
Boil the dumplings, and pour them into the pan containing all the sauce.
Toss them together, and serve your Pea Dumplings with Cuttlefish piping hot.
Notes
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