Potato gnocchi with cuttlefish and yellow cherry tomatoes sauce
- Potato gnocchi mamma emma: 1 pack
- Cleaned cuttlefish: 200 g
- Jarred yello0w cherry tomatoes: 400 g
- Garlic: 1 clove
- Parsley: 1 sprig
- White wine: ½ glass
- Salt: to taste
In a skillet, sauté one garlic clove with a swirl of oil.
Meanwhile, cut the cuttlefish into strips and once the garlic is bowned, add the strips to the skillet with hot oil to cook, turning frequently so they won’t burn.
Once 1 minute is passed, add white wine and deglaze over medium-high heat, wait until the wine evaporates, then add the yellow cherry tomatoes with your sauce.
Let the ingredients combine over low heat, covered with a lid, about a few minutes, then add the gnocchi straight to the skillet and stir-fry for 3 minutes, according to the instructions on the packaging.
In case the sauce thickens too much, add 3 tablespoons of water when cooking the gnocchi.
Thanks to fooddrugpassion