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:
- Toss squash w/ olive oil
- Pan-roast squash for 30 minutes
- Remove from oven
- 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:
- Put flour in a bowl
- Mix with salt
- Make a well
- Put all ingredients in center
- Mix with your hand
- Slowly fold flour in with hand until everything comes together
- Take a portion of gnocchi mixture and roll into cylinder about 1" thick
- Cut into 1" pieces
- In a large pot of a boiling water, cook approx. 10 pieces of gnocchi until they float
- At the same time in a sauté pan, sauté squash over medium heat
- Add butter and sage
- Let brown lightly
- Toss with gnocchi and serve