Octopus and Lemon Gnocchi with Olive Oil Emulsion

Ingredients

• 400 g Octopus tentacles
• 200 g Dry gnocchi
• 1 tablespoon Lemon zest
• 2 tablespoons Lemon juice
• 150 ml Red wine
• 80 ml Olive oil
• 2 tablespoons Fresh parsley, chopped
• 2 pieces Garlic cloves, minced
• to taste Sea salt
• to taste Black pepper

Instructions

1. 1

   1. In a large pot, bring salted water to a boil. Add the dry gnocchi and cook according to package instructions (usually 2–3 minutes) until they float; drain and set aside.

2. 2

   2. While the gnocchi cooks, heat 30 ml of olive oil in a heavy skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant.

3. 3

   3. Add the octopus tentacles to the skillet, pour in the red wine, and season with salt and pepper. Reduce heat to low, cover, and braise for 35 minutes until the octopus is tender.

4. 4

   4. Meanwhile, prepare the olive‑oil emulsion: in a small bowl whisk together the remaining 50 ml olive oil, lemon juice, and lemon zest until a smooth, glossy emulsion forms; set aside.

5. 5

   5. Once the octopus is tender, remove it from the skillet, slice into bite‑size pieces, and keep warm.

6. 6

   6. Return the cooked gnocchi to the skillet, toss gently with the pan juices, then fold in the sliced octopus.

7. 7

   7. Drizzle the lemon‑olive‑oil emulsion over the gnocchi‑octopus mixture, sprinkle chopped parsley, and finish with a crack of black pepper. Serve immediately.