Black Squid Ink Gnocchi with Sea Bass Sauce and Saffron

• 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     

PREPARATION:

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.