This recipe for Ñoquis Con Chipirones, is brought to you by Elle from Spain Buddy.
Since moving to Spain in 2006, I have thrown myself headfirst into Spanish cuisine. Initially, I was happy just to eat it, but as time went on I wanted to be able to recreate those experiences at home.
Okay, so I couldn’t transform my dining room into a beachfront restaurant complete with the sounds of the waves and the “people watching” that we enjoy so much. Nor did I have a Spanish waiter (kidnapping is still illegal), but I wanted to at least have the flavours and aromas of the seafood, or the hearty comfort of the inland stews and meats.
So, I got started and found that, because Spanish recipes utilise such basic ingredients, that it was really easy! Before long, our guests loved the food I dished up and I felt it was only fair to share the methods.
Aside from sharing recipes on the Spain Buddy website, we have now published a Spanish Recipes ebook. Every single recipe has been fully tested multiple times, and comes in a format that is simple to follow and that uses ingredients that people all over the world can access easily.
Here is just one of the 125 recipes included in the book which comes with full colour photographs. You can buy the book by following any of the links that are underneath the recipe.
Ñoquis Con Chipirones (Gnocchi with baby squid)
We really hope that you enjoy this Spanish Recipe – Ñoquis Con Chipirones (gnocchi with squid). It is really worth the effort of making your own gnocchi, and it isn’t that difficult.
But yes… you could always cheat and buy some fresh gnocchi from your local supermarket.
Ingredients (serves 4)
- 300 grams of potatoes
- Half a kilo of baby squid
- 100 grams of flour
- Good glug of olive oil
- 1 egg yolk – beaten well
- Pinch of salt
- Fresh parsley – finely chopped
- Black pepper
- Lemon wedges for garnish
- Pinch of nutmeg
- Salt & pepper for seasoning
First of all, pour yourself a large glass of wine. The gnocchi takes a little while to prepare, so you may as well get comfy. Your hands will also get covered in flour and potato, so make sure that your spouse or a good friend is nearby to mop your brow, and top up the vino. Right, onto the recipe.
For the gnocchi:
- Cube the potatoes and boil in salted water for 30 minutes or until soft then mash them
- Add a good splash of olive oil, season and then throw in the flour and egg yolk.
- Add salt, pepper, a little nutmeg and stir it all up really well to form a dough.
- Slap your kitchen assistant for not having topped up your wine and tell them to pop some plates into a low oven to warm.
- Place dough on a lightly floured surface and knead well.
- Roll into sausage shapes about an inch in diameter and cut into slices about 1/2 inch thick. These will swell so don’t make them too big.
- Stick your finger tip into the top of each gnocchi blob to make an indentation – this helps the sauce coat it better later on. You could do the same with a fork to make it look even prettier (like in the photo)… but let’s face it, you’ve already polished off a couple of glasses of wine and you just want to get the damn thing cooked and eaten now.
- Pop the gnocchi blobs into salted gently simmering water and let cook until they rise to the surface. This only takes a few seconds. Best to do these in batches Have a large frying pan ready now, and pour in a good glug of olive oil. Toss the gnocchi blobs in the frying pan until turning golden, then drain and set aside.
For the Squid:
- Make sure that your squid has been cleaned properly and is chopped into bite-sized pieces.
- Fry it on a medium to high heat in the frying pan, with some extra olive oil if the pan is a bit dry, plus the garlic and a pinch of salt. These cook quickly – so keep an eye on them.
- Once almost done, throw the gnocchi in, and stir through until everything is hot.
- Swear profusely at your kitchen assistant who isn’t paying attention…and demand that they get your glass refilled immediately, and the warmed plates out of the oven.
- Serve onto plates and sprinkle with the parsley. Pop the lemon wedges on the sides for people to squeeze at their leisure.
- Demolish while still hot, washed down with more wine.
- Remember that you’ve made some salad which is still sat in the fridge.
- Head to the fridge to retrieve said salad, but return with more wine instead.
- Send kitchen assistant to do the washing up. Lob a lemon wedge at the back of their head and laugh.
Buy the Spain Buddy Cookbook
Now you can have 125 Spanish recipes delivered to your Kindle, Nook, or other reading device ready to recreate your favourite Spanish recipes at home. The ebook costs just €4.99 and every recipe comes with a full colour photograph and easy instructions just like the one above. Each and every recipe has been sourced and tested by me and is so simple that even a novice cook can easily recreate it at home.
The ebook is available for purchase via several methods. Visit Spain Buddy to find out more or to purchase the recipe book.
This recipe was brought to you by Elle from Spain Buddy, who lives with Alan and their three dogs in a beautiful village in the hills of Almería in southern Spain.
Elle loves to work miracles (she’s stuck working on turning water into wine though) and sometimes she wears a superhero cape. She loves dogs, wine, a massive variety of cuisines and her “Alan” (although not necessarily in that order). She has been known to throw shoes and half the stationery cupboard but generally is very chilled out.
Elle is one of those sickeningly chirpy optimistic people, seeing the best in everyone and, while others view their glasses as half full, she sees hers as an opportunity for a top-up of more wine or vodka and usually gets a round of shots in while she’s waiting.
Do you have a favorite Spanish recipe you would like to share on AlmunecarInfo.com? If yes, please feel free to contact us and provide the detailed recipe and photos.