Chickpea Gnocchi with Squid, an ideal main course for every month of the year. Easy, quick, and delicious, everyone always loves it when I serve it. If you can’t handle the gnocchi dough because it’s too sticky, no worries, you can add a little more flour; they will surely be firmer but still delicious. The portion I propose is for two people, and if you click on the link of the ingredients, it will take you to the explanation. In any case, if there are more than two of you, you just need to multiply the portion according to your needs. It’s a recipe ideal even for those less experienced in the kitchen, but make sure to have your trusted fishmonger clean the squid well, because that’s the only difficulty.
If you love seafood dishes, then don’t miss the upcoming recipes:
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, All Seasons
Ingredients
- Chickpea Gnocchi
- 9 oz cleaned squid
- 1 large clove garlic
- 1 tablespoon desalted capers
- 3.5 oz hot white wine
- 2 tablespoons cooked chickpeas
- 2 tablespoons extra virgin olive oil
- 1 sprig basil
- to taste salt
- Half lemon zest as desired
Tools
- 1 Knife
- 1 Cutting board
- 1 Saucepan
- 1 Frying pan
- 1 Paper towel
Preparation
If the squid has already been cleaned by our trusted fishmonger, surely the preparation of this recipe will be simpler and faster.
Take them out of the refrigerator at least half an hour before cooking them to bring them to room temperature. Rinse them under running water, let them drain, and dry them as well as possible using a paper towel.
Coarsely 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 we will separate one by one. Cut the rest of the squid into the thinnest possible rings because this way they will cook in just a few minutes.
Pour the extra virgin olive oil into a pan, add a clove of garlic, and place over high heat. As soon as it starts to sizzle, add the chopped capers.
Now add the squid and let them go for two minutes, constantly stirring. Pour in the white wine, ensuring it is boiling hot, so as not to affect the cooking. Add the cooked chickpeas, salt, stir, and maintaining a high flame, cook for no more than five minutes. Do not exceed the indicated times to avoid hardening the squid.
In the meantime, cook the chickpea gnocchi (you can start boiling the water at the same time you start cooking the squid) and once cooked, toss them in the pan with the squid sauce. Let them season for one or two minutes, then serve.
Serve our Chickpea Gnocchi with Squid immediately, but not before sprinkling them with freshly chopped basil, torn by hand.
Tips and Storage
You can store the gnocchi with squid for two or three days, but in an airtight container to avoid them absorbing other flavors and odors.
I recommend using glass or ceramic, as plastic in contact with food continuously releases toxic substances.
I don’t recommend freezing the dish once prepared, but you can freeze everything separately before assembling it.
