Sautéed octopus with potato gnocchi and SELECT balsamic cream with truffle
Ingredients
1 package octopus
3 tb.sp olive oil
1 bay leaf
1 small onion, cut into quarters
1 small leek
1 carrot
50 ml SELECT balsamic cream with truffle
500 g potato gnocchi
150 g butter
Instructions
1.Wash and dry all the vegetables very well.
2.On a cutting board, using a sharp knife, roughly chop the vegetables: the onion, leek, and carrot.
3.Place a small pot over high heat to warm up well and add the olive oil.
4.Sauté the onion together with the leek and carrot for 3–4 minutes.
5.Add the octopus along with the bay leaf and deglaze with the SELECT balsamic cream with truffle.
6.Add 150 ml of water and let the octopus simmer, covered, for 35–40 minutes.
7.When the octopus is ready, remove it from the pot, let it cool, and cut it into slices.
8.In a frying pan, add the butter and sauté the gnocchi until they become crispy, like chips.
To assemble
Arrange the gnocchi with the octopus on a plate, drizzle with olive oil, and serve.
