Black Gnocchi with cuttlefish ink and greenland Cockle Clams , in saffron cream sauce and yellow foam
https://www.clearwater.ca/en/seafood-industry/clams/cockle-clams/
procedure of the gnocchi see recipe by Artusi Pellegrino but with my ingredients
first make the gnocchi al nero di seppia
floury potato, cooked in water for 25 minutes or in the oven for 50 minutes, I give you my version as well as another version
ingredient : gnocchi
420 gram of potato
210 grams of Caputo rimacinata flour
8 gran of xanthan gum
10 gram of nero di seppia
ingredient : sauce
recipe Gnocchi d'Artusi Pellegrino
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