The gnocchi with octopus ragù is a tasty and versatile recipe for cooking gnocchi on a Sunday — a finger-licking dish for all seafood lovers.

A sauce made with just a few ingredients but full of flavor to delight your taste buds!

The gnocchi with octopus ragù is an easy recipe within everyone’s reach, even for those who aren’t great in the kitchen — just follow the steps and you’ll bring to the table a succulent first course that will amaze your guests.

Gnocchi pair wonderfully with seafood-based sauces. Below you’ll find other recipes to experiment with gnocchi, and as for the octopus, I also suggest trying octopus with potatoes and octopus carpaccio.

Portions: 4 Servings
Cooking methods: Boiling, Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

1 lb 2 oz potatoes
2 1/2 cups all-purpose flour
2 lb 10 oz cleaned octopus
3 1/3 cups tomato passata
1 fresh Tropea spring onion
1/2 cup red wine
to taste salt
to taste white pepper
to taste basil
to taste extra virgin olive oil

Tools

Gnocchi board
Potato ricer

Steps

Place a pot of water on the stove and bring it to a boil. Immerse the cleaned octopus and let it boil for 20 minutes.
Turn off the heat, remove the octopus from the water and let it cool.
Cut the octopus into small pieces.
Clean the spring onion and slice it into rounds.
Place a pan on the stove with some extra virgin olive oil and add the onion.
Let it brown gently over low heat.
Add the octopus pieces, stir and deglaze with the red wine.
Let the wine evaporate.
Pour in the tomato passata.
Season with salt, white pepper and a few basil leaves.
Continue cooking over low heat for another 20 minutes.
Once the sauce is ready, you can proceed with preparing the gnocchi by boiling the potatoes.
Once cooled, crush the potatoes with a potato ricer directly onto the work surface.
Add the flour and knead to obtain a smooth, soft dough.
Let it rest for 30 minutes.
Divide the dough into small portions and roll them into cylinders.
Cut into small pieces and pass them over the gnocchi board.
Cook the gnocchi in salted boiling water for a few minutes, just until they rise to the surface.
Drain and toss directly in the pan with the sauce.
Plate, serve and enjoy!