Squid ink gnocchi with sea bass and saffron sauce

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

Ingredients 

• Sea bass 17oz
• Squid Ink Gnocchi
• Saffron 1 packet
• Fresh liquid cream 7oz
• 1 sprig of Rosemary
• Butter 1.7oz
• 1 clove of garlic
• ½ glass of white wine
• Salt and pepper
  
  

How to prepare Squid ink gnocchi with sea bass and saffron sauce

Prepare the sea bass and saffron sauce by putting the fish, gutted and cleaned, to blanch in a pan containing very little water in order to be able to peel it easily. Once blanched, peel and cut them into cubes and put them in a pan containing butter, a clove of garlic, and rosemary.


Brown them and after a few minutes add the white wine, let it evaporate and season with salt. Dissolve the saffron in the cream, which you will need to flavor the sea bass sauce.

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.
Serve immediately.

Our Tip 
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.

Buy the Ingredients for this Recipe on Pinocchio's Pantry