Gnocchi Al Ragu Di Seppie (Potato Dumplings With Cuttlefish Ragu) Recipe

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1077
FAT
129%
CHOL
26%
SOD
8%

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Ingredients for 4 servings

3 cloves garlic, thinly sliced

3 tablespoons extra-virgin olive oil

2 tablespoons thyme leaves

3 pounds russet potatoes

2 pounds cuttlefish, cleaned and cut into 1/2-inch chunks

1/2 cup canola oil

1/2 cup red wine

1/2 red onion, finely diced

1 egg, extra large

GNOCCHI

1 recipe basic gnocchi, recipe follows

1 pinch salt

Salt and pepper, to taste

2 cups all-purpose flour

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