Gourmets Punt on Squid; MasterChef Triggers Popularity

Article excerpt

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

Pinch sea-salt

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. …


An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.