Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Gnocchetti with Baby Squid: A Coastal Sicilian Pasta Made for Summer Evenings
A bright and breezy Sicilian pasta dish where tender baby squid meets soft gnocchetti in a fragrant tomato and white wine sauce — fresh, simple and irresistibly Mediterranean.
🛒 Ingredients
- ✓ 300 g gnocchetti pasta
- ✓ 300 g fresh or frozen baby squid
- ✓ 2 garlic cloves, finely chopped
- ✓ 1 red chilli, finely chopped (optional)
- ✓ 400 g tinned peeled tomatoes, diced
- ✓ 120 ml dry white wine
- ✓ Fresh parsley, chopped
- ✓ Salt
- ✓ Freshly ground black pepper
- ✓ Extra-virgin olive oil
📊 Nutritional Information
This dish captures the soul of the Sicilian coast in a single bowl — tender baby squid, sun-sweet tomatoes and soft pillows of gnocchetti bound together with a splash of white wine. It’s the sort of pasta that immediately transports you to a seaside trattoria, where the scent of the sea mixes with the gentle sizzle of garlic in a hot pan.
Light, fresh and wonderfully quick to prepare, gnocchetti with baby squid is perfect for balmy evenings, al fresco suppers or any moment when you fancy something summery and full of character. The sweetness of the squid and the gentle heat of chilli make every forkful taste like a breeze from the Mediterranean.
Pour yourself a glass of crisp Sicilian white wine, take your time and enjoy this celebration of simple, honest coastal cooking.
👨🍳 Preparation
- 1
Clean the baby squid thoroughly, removing heads and beaks if necessary. Rinse under cold water and cut into small pieces.
- 2
Heat a little olive oil in a large non-stick frying pan over medium heat. Add garlic and chilli and sauté for about a minute until fragrant.
- 3
Add the squid and cook for 2–3 minutes until opaque — take care not to overcook or it may become tough.
- 4
Pour in the white wine and let it simmer for 2–3 minutes until the alcohol evaporates.
- 5
Add the diced tomatoes, stir well and cook for 10–15 minutes until the sauce has reduced slightly. Season with salt and pepper.
- 6
Meanwhile, cook the gnocchetti in salted boiling water until they float to the surface.
- 7
Drain the gnocchetti and add them directly to the pan with the squid sauce. Add a splash of pasta cooking water and toss to combine.
- 8
Serve hot, topped with fresh parsley, an extra drizzle of olive oil and a crack of black pepper.
💡 Tips and Variations
If you prefer a milder dish, simply leave out the chilli. You can also replace it with a touch of black pepper for warmth without heat.
📦 Storage
- • Store leftovers in an airtight container in the fridge for up to 2–3 days.
- • Reheat gently in a non-stick pan over low to medium heat.
- • Avoid freezing, as the texture of the squid may deteriorate.
🍷 Pairing
A chilled glass of Sciacca Chardonnay is the perfect match — crisp, aromatic and brilliant alongside the sweetness of the baby squid.
Thank you for joining me for this little taste of the Sicilian coast. I hope this simple, sun-soaked pasta brings as much joy to your table as it does to mine. Happy cooking, and see you for the next culinary adventure!
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