Steamed Ricotta Gnocchi with Octopus and Unexpected Cilantro Pesto

Instructions

1. 1

   Make gnocchi dough: Mix ricotta, eggs, and parmesan. Gradually add flour until soft dough forms. Don't overwork - it should be tender. Roll into ropes, cut into pillows, and dust with flour.

   15min
2. 2

   Prepare cilantro pesto: Blend basil, cilantro, pine nuts, garlic, lemon juice, and fish sauce. Slowly add olive oil while blending until smooth. The cilantro adds unexpected brightness.

   5min
3. 3

   In large pot with steamer insert, add wine and broth. Place octopus in steamer basket above liquid. Cover and steam for 20-25 minutes until tender. Reserve octopus and keep liquid.

   25min
4. 4

   Remove steamer insert. In same pot with cooking liquid, add shallots and tomatoes. Simmer 5 minutes. Cut octopus into bite-sized pieces if needed.

   5min
5. 5

   Gently add gnocchi directly to simmering liquid. They'll cook and float to surface in 3-4 minutes. Add octopus back to warm through. The one-pot method infuses everything with flavor.

   5min
6. 6

   Remove from heat, gently fold in half the cilantro pesto. Serve in bowls with extra pesto drizzled on top. The combination of tender seafood and herb-bright pesto is unexpectedly perfect.

   2min