Squid Ink Ricotta Gnocchi

Published in Recipes

Nothing beats the texture of ricotta gnocchi and the salty sea taste of squid ink risotto. I was developing dishes for my friend Mayur Subbarao’s birthday in 2009 and since it’s madness to serve risotto at a party for 50, I decided to try making squid ink ricotta gnocchi for the pasta canapé. I served this at his party a bit of  black truffle shaved and a black finishing salt on top, and served it again at Peerless Platters, but with asparagus and a slow-poached egg.


Whole milk ricotta
Parmesan, grated
Packet of Squid Ink


Stir together ricotta, eggs, cheese, squid ink, salt and pepper. And flour to make dough. Roll out dough into ropes and cut into 1 inch pieces.
Cook in salted water for 3-4 minutes. OMG, so easy.

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