Squid ink gnocchi with a salmon sauce on a green pea purée

We pair this dish, created by Chef Matteo Giudici, with a Grave di Stecca 2014 Nino Franco

Ingredients for 4 people:

For the gnocchi: 500g red-skinned potatoes, 100g 00 flour, 50g potato starch, 1 egg yolk, 1 packet squid ink, salt, pepper and nutmeg as desired and 750g coarse salt.

For the salmon sauce: 1/2 a leek, 200g cooking cream, 150g smoked salmon, 1 knob of butter, 1 tablespoon tomato paste, 6 dried tomatoes, salt and pepper.

For the green pea purée: 500g green peas, a little cooking cream, a trickle of olive oil, salt and pepper.

Directions:

Boil the potatoes in 2l of water with 750g coarse salt and then let them fully cool. Mash the potatoes and add in the flour, potato starch, egg yolk, the packet of squid ink, salt, pepper and a little nutmeg. Knead everything together to make the gnocchi using the prongs of a fork for texture.

Prepare the sauce by melting a knob of butter in pan, add a little water to cook the leek and then put in the salmon, the cooking cream, tomato paste and the dried tomatoes, which have been thinly sliced, and salt and pepper to taste. Cook for around 20 minutes.

Prepare the pea purée by simply boiling the peas in salted water. Once they are cooked, douse them with ice water to preserve the color. Blend everything with a little cooking cream, a trickle of oil, salt and pepper.

Boil the gnocchi in salted water and they will be cooked once they float to the top (around 30 seconds after the water has returned to a boil). Remove the gnocchi using a skimmer. Delicately mix the gnocchi with the salmon sauce. Serve by first creating a bed of pea purée on a plate and then placing the gnocchi at the center.