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Gnocchetti with squid ink, sea bass and saffron sauce are a fairly demanding first course, very sophisticated, with a full-bodied and enveloping flavor.
Squid ink gnocchi with sea bass and saffron sauce
Preparation: 40 minutes - Cooking: 20 minutes
Difficulty: Easy - Portions: 4-6 persons - Cost: Low
When everything is well flavored, remove the rosemary (and if you don't want to leave it in the sauce, also remove the garlic clove) and pour the contents of the pan into the mixer. Blend finely and put the sauce in the pan together with the cream and saffron; mix the sauce well.
Pour the gnocchi into the boiling water, and when they emerge, drain them well and throw them into the pan containing the sea bass and saffron sauce, mix the sauce and serve the gnocchi, sprinkling them with chives or parsley.
To avoid wasting a lot of time cleaning the fish, we recommend that you buy sea bass fillets that have already been cleaned, or have it done where you will buy it.
As an alternative to sea bass, you can also make this recipe with sturgeon.