Potato & Baccala Gnocchi
The secret is the choice of potatoes. Use a variety like Russet. Avoid waxy potatoes with too much moisture. Try not to incorporate too much water or flour into the gnocchi and be careful not to overboil.
Extra virgin olive oil
250g baby squid, cleaned
Burnt squid broth1
Salt
Salted water
350g gnocchi2
30g grated pecorino cheese
Squid ink sauce
