- 3/4 pounds rye flour
- 1 to 2 cups boiling water
- Pinch salt
- 3 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 2 pounds cuttlefish, cleaned and cut into rings
- 1/4 pound Gaeta olives, pitted and cut in half
- 1 cup dry white wine
- 3/4 cup tomato puree
- Salt and pepper, to taste
- 1/2 bunch Italian parsley, finely chopped to yield 2 tablespoons
- 2 tablespoons freshly squeezed lemon juice
Combine the rye flour, pinch of salt and 1 cup of the water, stir to combine and then knead to form a firm, smooth dough, adding more water if necessary to achieve the desired consistency. Cut the dough into 4 equal-sized pieces, roll each into a dowel 1/2-inch thick, and cut into 1-inch pieces. Roll with the tines of a fork and set aside.
In a 12 to 14-inch saute pan, heat the olive oil over high heat. Add the onion and garlic and cook until golden brown. Add the cuttlefish and olives and cook over medium-low heat. Add the wine and let it evaporate, then add the tomato puree, season with salt and pepper and cook, covered, over a low flame, for 20 minutes.
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
Add the parsley to the sauce and cook another 10 minutes. Just before the sauce is done, add the gnocchi to the boiling water and cook until they float aggressively, about 2 minutes. Toss in the pan with the sauce and the lemon juice and let cook together 1 minute. Divide evenly among 4 warmed pasta bowls and serve immediately.