Newspaper article The Chronicle (Toowoomba, Australia)
Gourmets Punt on Squid; MasterChef Triggers Popularity
Byline: Anthea Gleeson @thechronicle.com.au
Squid ink gnocchi
200g rock salt
1kg mashing potatoes (sebago or desiree)
1 egg yolk
1 tablespoon squid ink from the sack of squid or cuttlefish
100g plain flour
Preheat oven to 190A[degrees]C fan forced. Spread rock salt evenly on oven tray.
Place the potatoes on top and bake for 45-60 minutes or until tender. Prepare the remaining ingredients for the gnocchi, as working quickly while potatoes are hot produces best results. Pass the potatoes through a mouli, in batches, into a large bowl.
Make a well in the centre. Add the egg yolk, ink and salt. Sift in the flour and stir with your hand to form a soft dough. Transfer dough to a lightly floured surface. Divide the dough into four. Roll each quarter into a sausage shape about 1A1/2 cm thick. Cut each sausage into 2cm pieces. Place on a well-floured tray.
Cook gnocchi in a large saucepan of boiling salted water eight to 10 at a time. Shortly after the gnocchi has risen to the surface (test to see if cooked) remove with a strainer to a plate. …