Gnocchi with octopus ragout
The gnocchi with octopus ragout are a mid year and scrumptious first course. Doing the shoe is prohibited not!
Elements for 3 servings
500 potato dumplings
400 g octopus
200 g pureed tomatoes
50 ml glass of red wine
1 spoonful of tomato glue
½ carrots
1 stem of celery
½ onion
1 garlic
q.s. bean stew
q.s. straight leaf
to taste salt
q.s. pepper
q.s. additional virgin olive oil
q.s. basil
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Stage 1 of 5
Sear the celery, carrot, onion, garlic, bean stew and two narrows leaves in two tablespoons of additional virgin olive oil for 10 minutes (over low intensity).
Stage 2 of 5
Clean the octopus and whiten it for 30 minutes in a lot of water, then cut it into little pieces and empty it into the skillet with the sauté. Brown for 5 minutes.
Stage 3 of 5
Deglaze with the red wine and, once vanished, add the tomato glue, the puree, the salt, the pepper and cook with the top on for around 15 minutes (or until the octopus is delicate).
Stage 4 of 5
Add the basil, channel the gnocchi and blend everything well.
Stage 5 of 5
To serve!
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