🛒 Ingredients

👨‍🍳 Preparation

1. 1

   Prepare the baby squid by thawing if frozen, removing heads and beaks, and cleaning thoroughly under running water. Cut into small pieces.

2. 2

   In a large skillet, heat a little extra virgin olive oil over medium heat. Add the garlic and chilli pepper, sautéing for about a minute until aromatic.

3. 3

   Add the squid to the skillet, cooking for 2-3 minutes until they turn opaque. Avoid overcooking to prevent a rubbery texture.

4. 4

   Pour in the white wine, cooking for another 2-3 minutes until the alcohol evaporates and flavours meld.

5. 5

   Introduce the diced tomatoes into the skillet, stirring well. Let the sauce cook over medium heat for 10-15 minutes until it reduces and thickens. Season with salt and pepper to taste.

6. 6

   Bring a pot of salted water to a boil and cook the gnocchetti according to package instructions or until they float, typically 2-3 minutes.

7. 7

   Drain the gnocchetti and add them to the skillet with the squid and tomato sauce. Add a couple of ladles of pasta cooking water and mix thoroughly.

8. 8

   Serve hot, garnished with freshly chopped parsley, a drizzle of extra virgin olive oil, and a sprinkle of freshly ground black pepper.