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Recipe: Squid ink potato gnocchi with fresh squid and chilli

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You have enjoyed many dishes with squid ink such as squid ink risotto and squid ink pasta, at an Italian restaurant. Have you tried squid ink with potato gnocchi?

Nothing beats the texture of potato gnocchi and the salty sea taste of squid ink. The combination is dramatic and delicious. Finished the plate with chilli to give the oceanic flavours a hint of spiciness that will enliven the plate.

Try this mouth-watering squid ink potato gnocchi recipe by Chef Garth Welsh, director of Kitchens of The Westin Kuala Lumpur at home. This may not be the simplest recipe, but it is definitely a crowd-pleaser at any dinner.

Ingredients:

1kg potatoes

Rock Salt

300g plain flour, plus extra for rolling gnocchi

1 egg yolk

30g squid ink

Salt and pepper

1 garlic clove, sliced

2 squid, cut vertically into julienne

½ a long red chilli

2 tomatoes, skins removed, deseeded and finely chopped

1 bunch basil

100g broad beans

1 tblspn anchovy essence (or chopped anchovies)

10ml extra virgin olive oil

Chives, finely chopped

Method:

1. Bake the potatoes (with skins on) in an oven tray sprinkled with rock salt until soft. Remove from oven, take off the skins and discard.

2. Mash the potato, while still hot, on the work surface. Add the flour, egg yolk, squid ink and seasoning. Knead together to form gnocchi dough. Leave to rest for a few minutes.

3. Sweat the garlic until golden brown. Add the squid and chilli and cook for three seconds before adding the tomato and basil. Set aside.

4. Roll out the gnocchi dough until 1cm thick, using some extra flour, and cut into small cylinders.

5. In a large pot, bring water with a pinch of salt to the boil and cook the gnocchi and broad beans until they rise to the top of the pan.

6. Pour into a colander, drain and mix the gnocchi and broad beans with the squid sauce.

7. Add the anchovy essence, olive oil and chives before serving.

Chef Garth Welsh, director of Kitchens of The Westin Kuala Lumpur

Chef Garth Welsh, director of Kitchens of The Westin Kuala Lumpur

Chef Garth Welsh is The Westin Kuala Lumpur’s Director of Kitchens. He oversees the overall kitchen operations and menu engineering of the six innovative restaurants of the hotel to redefine the concept of dining in Malaysia today. Australian-born Welsh, Chef Garth started his career as an apprentice chef in Australia, graduating from the Hunter Institute of Technology and worked in some of the most prestigious establishments in the country, such as Hugos. Garth’s culinary adventures have also taken him to Fiji with the Vatulele Island Resort by Six Senses, where he is especially well known as a master of developing menus that are unique in concept and creating food, which sets the trends of the day.

The Westin Kuala Lumpur, located along the pulsating streets of Jalan Bukit Bintang has exactly what you’re looking for in a great vacation, including shopping, entertainment and local attractions right at your doorstep. The hotel offers 443 guest rooms, a total of 21 meeting rooms and conference facilities and a Grand Ballroom, perfect for functions ranging from seminars to weddings. Feast at any of the six signature restaurants: Five Sen5es, Prego, Qba Latin Bar`and Grill, The Living Room, Splash and Daily Treats.

Author: Javan Ng
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