The Return of the Vengeful Gnocchi- Gnocchi with Spicy Seafood Ragu

The previous gnocchi recipe, with butter and sage sauce

 Guess who’s back? I really felt like eating some more of this wonderful potato pasta, so I decided to give it a try with a nice, thick, red ragu sauce. Initially, I opted for rabbit, but I couldn’t find a decent piece of meat, so we’ll leave that for another time.

Regarding the pasta, this has been done before, check it out here (it actually went better then than now).

For the sauce:

200 grams of baby squids, 

200 grams of shrimp tails, 

2 small red onions, 

3 garlic cloves, 

2 tbs of fresh thyme leaves, 

6 mushrooms (I used champignon), 

2 tbs  dark sugar, 

1tsp chilli powder, 

½ glass of medium red wine, 

salt, pepper, olive oil.

So, on medium heat cook the onions (diced), mushrooms (finely sliced) and sugar, for about 5-6 minutes then add the diced garlic, thyme and chilli and cook for another minute. Add the squids then cook those for about 10 minutes, the put in the shrimp and give that 1-2 minutes. If you’re using frozen seafood, keep in mind that the meat will shrink and it will lose a lot of weight on the fire, so you can increase your quantities. 

Ok, next pour in the wine, lower heat, and let it simmer until the sauce thickens (shouldn’t be long). In the end, pour in the pasta, and mix everything for another minute, adding more of the gnocchi water if you feel the sauce is too thick. Plate your dish, then add some more thyme leaves for an extra kick. 

The previous gnocchi recipe, with butter and sage sauce

Enjoy!