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Black Squid Ink Gnocchi with Sea Bass Sauce and Saffron

Black Squid Ink Gnocchi with Sea Bass Sauce and Saffron

Difficulty: Difficult

Preparation: 40 min

Cooking: 60 min

4 people


  • 500gr Sogno Toscano Squid ink Gnocchi
  • Sea bass (sea bass) 500 g
  • Saffron 1 sachet
  • Fresh liquid cream 200 ml
  • 1 sprig rosemary
  • Butter 50 g
  • Garlic 1 clove
  • White wine half a glass
  • Salt to taste
  • Black pepper to taste                                                     
  • For decorations: Saffron to taste     


  1. Add the squid ink, egg, salt and pepper to the mashed potato mixture until well-combined.

  2. Generously flour a clean and flat surface and dump the potato mixture onto the surface. Add a little flour at a time to the mixture and knead until the dough comes together. If the dough is still wet, gradually add a bit more flour.

  3. Once the dough is form, roll out into a cylindrical log and cut the gnocchi dough into 1” pieces. Set each piece on waxed paper or a non-stick surface. You may crimp the dough with a fork or with a gnocchi roller if you have one on hand; otherwise, it is completely optional.

  4. Once ready, bring a pot of salted water to a boil and cook the gnocchi for 5 minutes or until the gnocchi begins to float. Toss with your favourite sauce and serve.

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