This is my first recipe written for this blog. I want to thank you for visiting my food blog!
Instead of squid ink gnocchi you may substitute with another type of gnocchi. Other substitutes for squid/crab/lobster may be shrimp, any firm fish, chicken, tofu or any vegetable you prefer.
Squid Ink Gnocchi in Seafood Cream Sauce (serves 2 hungry people)
Ingredients:
Instead of squid ink gnocchi you may substitute with another type of gnocchi. Other substitutes for squid/crab/lobster may be shrimp, any firm fish, chicken, tofu or any vegetable you prefer.
Squid Ink Gnocchi in Seafood Cream Sauce (serves 2 hungry people)
Ingredients:
4 Tbsp olive oil
1 large garlic clove, minced
1 cup of baby bella mushrooms, julienned
1/2 lb of thin asparagus, cut into 2-inch lengths
1 scallion, chopped
1 scallion, chopped
Kernels from 1 whole corn
2 clean squid & their tentacles, cut into 2-inch pieces (please see How to Clean Squid post)
Cooked meat from 1 medium Maine lobster, cut into bite size, & lobster roe if there is any
Cooked meat from 1 rock crab
5 Thai basil leaves, chiffonade
1 tsp fish sauce
1 tsp lobster base (Better Than Bouillon)
1 C light cream
Ground black pepper to taste
1 Tbsp butter, optional
25 squid ink gnocchi
25 squid ink gnocchi
Method:
1) Heat oil in a medium pan over medium-high heat.
2) Add garlic, sauté about 1 minute.
3) Add mushrooms, asparagus, scallions, and corn, stir about 5 minutes until asparagus is tender but still crispy.
4) Add squid and stir about 4 minutes until squid starts to curl and turns opaque.
5) Add crab meat, lobster meat, lobster roe, gnocchi, basil, fish sauce, lobster base, light cream, and butter, cook for 2-3 more minutes.
6) Divide the contents into 2 large bowls and add freshly grounded black pepper to taste.
cut each asparagus into 2-inch lengths I prefer to cut my veggies on a bias (slanted or diagonal)-- it looks more appealing |
cut the kernels off of an uncooked corn |
clean and cut squid into 2-inch pieces |
prep work |
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