Friday, August 17, 2012

Squid Ink Gnocchi with Squid and Asparagus (serves 4 people)

You may make this dish without adding the gnocchi.  You can serve the squid and asparagus over rice and it would be very tasty.


2 Tbsp olive oil
1/2 small onion, chopped
1 bunch scallions, chopped
1/2 lb asparagus, cut in 2-inch length
2 C baby bella mushrooms, julienned
2 squid, cut into 2-inch length (please see How to Clean Squid)
2 Tbsp fish sauce
1 tsp sugar
1 lb squid ink gnocchi (please see Squid Ink Gnocchi)


1) Heat oil in a large pan over high heat.
2) Stir in onions, turn heat to medium-high and cook until translucent.
3) Stir in scallions, asparagus and mushrooms, cook about 6-8 minutes until asparagus is tender but still crunchy.
4) Add squid and cook for 4 minutes or until squid curls up and turns opaque.
5) Add fish sauce and sugar and gnocchi, cook until gnocchi is heated through.

stir and cook onions, scallions, asparagus, and mushrooms
add squid and cook until squid curls up and turns opaque

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