Gnocchetti Recipe

Inspired by Vicia

Time1h

Serves4

Spanish octopus, nduja, toasted breadcrumbs, parsley

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Ingredients

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1
Boil the Gnocchetti
In a large pot, bring salted water to a boil. Add the gnocchetti and cook according to package instructions until they are al dente, usually about 2-3 minutes. Drain and set aside.
2
Prepare the Octopus
In a separate pot, bring water to a simmer. Add the cleaned Spanish octopus and cook for about 45 minutes until tender. Remove from the water and chop into bite-sized pieces.

3
Toast the Breadcrumbs
In a skillet, heat olive oil over medium heat. Add the breadcrumbs and stir frequently until they are golden brown and crispy, about 3-5 minutes. Set aside.
4
Combine Gnocchetti and Octopus
In the same skillet used for the breadcrumbs, add the cooked gnocchetti, chopped octopus, and nduja. Toss everything together over medium heat until the nduja has melted and coats the pasta evenly, about 2-3 minutes.
5
Season the Dish
Add salt, black pepper, and red chili flakes to taste. Stir in chopped fresh parsley and mix well.

6
Plate the Dish
Serve the gnocchetti in bowls, topped with the toasted breadcrumbs for added texture. Garnish with extra parsley if desired.