Sunday, August 12, 2012

Squid Ink Gnocchi in Seafood Cream Sauce (serves 2 hungry people)

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)


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 
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 


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. 

clean, peel the lower 1-2 inch of the woody part
of each asparagus,and cut off the woody end
or you can snap off the bottom of the woody stem
(if you are lucky to find very fresh tender young asparagus
from a local farm you may skip this part altogether)
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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