Squid Ink Gnocchi recipe from Chef Ed McFarland

Squid ink gnocchi in roasted honeynut squash

Chef Ed McFarland of Ed's Lobster Bar shows us how to make a special dish ready for a Valentine's Day dinner at home.

If there's one thing Chef Ed McFarland knows well, it's seafood. The owner of Ed's Lobster bar in Manhattan is helping you prepare a Valentine's Day meal that's sure to impress. 

Chef Ed McFarland shows us how to make make Squid Ink Gnocchi. For more information on Chef Ed Mcfarland follow him on Instagram @chefedmcfarland . 

Squid Ink Gnocchi with Honey Nut Squash

Honey Nut Squash Recipe

Ingredients:

• 1 honey nut squash, peeled & cut into small cubes
• 1 T. olive oil

Instructions:

1. Toss squash w/ olive oil
2. Pan-roast squash for 30 minutes
3. Remove from oven
4. Keep on side and reserve

Squid Ink Gnocchi Recipe

Ingredients:

• 2 c. all-purpose flour
• 1 t. salt
• 2 warm, cooked Idaho potatoes (ground)
• 4 oz. mascarpone cheese
• 2 eggs
• 1 T. squid ink
• 2 chopped sage leaves
• 1 T. butter

Instructions:

1. Put flour in a bowl
2. Mix with salt
3. Make a well
4. Put all ingredients in center
5. Mix with your hand
6. Slowly fold flour in with hand until everything comes together
7. Take a portion of gnocchi mixture and roll into cylinder about 1" thick
8. Cut into 1" pieces
9. In a large pot of a boiling water, cook approx. 10 pieces of gnocchi until they float
10. At the same time in a sauté pan, sauté squash over medium heat
11. Add butter and sage
12.  Let brown lightly
13. Toss with gnocchi and serve