Weekend Inspiration: Octopus with Gnocchi

Ingredients

• gnocchi
• 2 kg fresh octopus
• 200 ml white wine
• 150 g tomato paste
• 100 ml extra virgin olive oil
• 2 red onions
• 3-4 cloves of garlic
• parsley
• bay leaf
• salt and peppercorns

Cook the octopus with a bay leaf, a clove of garlic, and a pinch of peppercorns. Drain, chop into smaller pieces, and reserve some cooking water. Season the chopped red and garlic onions with salt and pepper, then add the octopus. Sauté in olive oil, then add the tomato paste and white wine. Simmer over medium heat for about 45 minutes, adding octopus stock as needed. Cook the gnocchi until they float to the surface for about 2-3 minutes, then combine them with the octopus mixture.

 

Enjoy your meal!