INGREDIENTS for 4 people:
- 2 packages of 500 g De Angelis potato gnocchi
- 100 g peeled almonds
- 4 cuttlefish weighing about 80 g each
- 300 g peas
- 2 shallots
- 50 g extra virgin olive oil
- Parmesan cheese to taste
- 10 g of cooking cream
- salt to taste
- pepper to taste
PROCEDURE
Wash the cuttlefish thoroughly, cut them into thin strips and keep them aside in the refrigerator. In a frying pan, sauté the previously cut shallots with some oil, and once golden brown, add the peas and water. Allow to cook over high heat for 15 to 20 minutes and blend with a blender until smooth. Take the almonds and coarsely chop them with the help of a mixer. Add the cream, Parmesan cheese, salt and pepper and transfer the mixture to the cream pan. Take the cuttlefish from the refrigerator and sauté for a few minutes in the pan over high heat. At the same time, boil some salted water in a pot and, once it reaches a boil, add the De Angelis gnocchi and let them cook for 3 minutes. Drain the gnocchi, add them together with the cuttlefish into the pea cream and let it mix for a few minutes on the stove.
Et voila! The dish is served!
And now- turn up the volume!