gnocchi with squid in parsley and pine nut sauce

for the sauce:

• 70 g sultanas, soaked for 15 minutes in water, drained
• 5 tbsp olive oil
• 6 tbsp fresh chopped flat-leaf parsley
• 3 garlic cloves, finely chopped
• 500 g squid rings
• 150 ml white wine
• chilli powder or flakes
• 2 tins of chopped tomatoes
• 85 g pine nuts, finely chopped

heat the olive oil in a non-stick sauce pan. add the parsley and garlic and cook for 3 minutes over a low heat. add the squid rings and cook for another 5 minutes. increase the heat and pour the wine into the sauce pan. when it has almost evaporated, stir in the tomatoes, season with salt and chilli and leave to simmer for 45 minutes (until the squid is almost tender).

add the soaked and drained sultanas and chopped pine nuts and cook for 10 minutes.

for the gnocchi:

• 500 g floury potatoes, boiled in their skins until tender, peeled and mashed
• 2 egg yolks
• plain flour
• salt

make the gnocchi by mixing the mashed potato with the egg yolks, seasoning with salt and then adding enough flour to make soft dough.

roll the dough into 1cm thick sausages on a floured surface. cut them into 2 cm sections and flatten them on the cut side with a floured fork. place on a floured plate.

bring a large sauce pan of salted water to boil and simmer the gnocchi in batches until they float to the surface. remove with a slotted spoon and rinse in cold water. drain and toss with a little olive oil. keep in a bowl.

heat the gnocchi up in the microwave just before serving with the sauce.