Chickpea Gnocchetti with Squid, an ideal main dish for any month of the year. Easy, quick, and delicious; whenever I serve it, everyone loves it. If you can’t handle the gnocchetti dough because it’s too sticky, no problem, you can add a little more flour; they will definitely be firmer but still delicious. The portion I propose is for two people, and if you click on the ingredients link, it will take you to the explanation. In any case, if there are more than two of you, just multiply the portion according to your needs. This is a recipe that is also ideal for less experienced cooks, but make sure to have your trusted fishmonger clean the squid well, as that’s the only difficulty.
If you love seafood main dishes, don’t miss the upcoming recipes:
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients
- Chickpea Gnocchetti
- 9 oz squid, already cleaned
- 1 large clove garlic
- 1 tbsp desalted capers
- 3.5 oz hot white wine
- 2 tbsps pre-cooked chickpeas
- 2 tbsps extra virgin olive oil
- 1 sprig basil
- to taste salt
- Half lemon zest to taste
Tools
- 1 Knife
- 1 Cutting Board
- 1 Casserole
- 1 Pan
- 1 Paper Towels
Preparation
If the squid has already been cleaned by our trusted fishmonger, the preparation of this recipe will surely be simpler and quicker.
Take them out of the fridge at least half an hour before cooking so they come to room temperature. Rinse them under running water, let them drain, and dry them as best as you can using paper towels.
Roughly chop the previously desalted capers with a sharp knife and set them aside in a small bowl.
Now move on to the squid, starting with the tentacles, which should be separated one by one. Cut the rest of the squid into the thinnest possible rings so they will cook in just a few minutes.
Pour the extra virgin olive oil into a pan, add a clove of garlic, and set it on high heat. As soon as it starts to sizzle, add the chopped capers.
Now add the squid and let them cook for two minutes, stirring constantly. Add the white wine, making sure it is boiling hot so as not to hinder the cooking. Also, throw in the pre-cooked chickpeas, add salt, stir, and keeping the heat high, cook for no more than five minutes to prevent the squid from becoming tough.
Meanwhile, cook the chickpea gnocchetti (you can start boiling the water at the same time you start cooking the squid), and once cooked, toss them into the pan with the squid sauce. Let them absorb the flavors for one or two minutes, then plate.
Serve the Chickpea Gnocchetti with Squid immediately, but not before sprinkling with fresh basil, torn by hand.
Tips and Storage
You can store the gnocchetti with squid for two or three days in an airtight container to prevent them from absorbing other flavors and odors.
I recommend using glass or ceramic, as plastic continuously releases toxic substances when in contact with food.
I do not recommend freezing the already prepared dish, but you can freeze everything separately before assembling it.
