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Squid-in-ink gnocchi

For the squid gnocchi, cut the tube of the squid into pieces and place in a Thermomix. Grind to a homogenous paste. Place in a piping bag and keep in a in the cold store. Also prepare puffed rice: Wash 125g of rice in plenty of cold water to remove the starch. Cook in 625ml of water for 25 minutes on a low heat. Drain, wash and cool. Arrange on sheets of parchment paper in small groups to make the tuiles. Dry in the oven at 80ºC for 5 or 6 hours. Fry the rice in hot olive oil. Store. For the squid tuile, place flour, fresh egg and CorpaChef squid filling in a bowl. Beat until even and leave to set in a refrigerator for at least 30 minutes. Roll out very thinly on a silicone tray and bake for 5 to 7 minutes at 180ºC. Make a ball of squid on parchment paper and brown it in a frying pan. On a Chinese soup spoon place a hot dollop of CorpaChef squid filling; accompany with puffed rice, squid gnocchi and finish with salt flakes and the tuile.


squid gnocchi
125g of puffed rice
50g of flour
50g of fresh egg
100g of CorpaChef squid filling