Octopus with fava beans gnocchi

Octopus with fava beans gnocchi

Category: Appetizer

Ingredients for 2 portions:

  1. For the fava beans:
    1. 100 gr. Yellow fava beans from Santorini island
    2. 1/2 Carrot
    3. 1/2 Dried onion
    4. 1/2 Celery stick
    5. 250 ml Water
    6. 20 ml Olive oil
    7. 10 ml Natural lemon juice 100%
    8. 3 gr. Sea salt
    9. 2 gr. Pepper black Lampong ground
  2. For the fava beans gnocchi:
    1. 100 gr. Cooked fava beans
    2. 25 gr. Potato puree
    3. 25 gr. Flower, type 00
    4. 20 gr. Parmesan cheese
    5. 20 gr. Potato flour
    6. Zest of 1 lime
    7. Juice of 1 lime
    8. 1 yolk
    9. 2 gr. Sea salt
    10. 1 gr. Pepper black Lampong ground
  3. For the octopus:
    1. 2-3  Octopus tentacles (120-150 gr. each tentacle)
    2. 1/2 Glass of rose wine
    3. 1/2 Glass of white balsamic vinegar
    4. 10 gr. Pepper black Lampong whole
    5. 10 gr. Coriander whole
    6. 2 Bay leaves
    7. 2 pcs Star anise
  4. For the gnocchi serving:
    1. 8 pcs Sweet and sour white onions
    2. 10 pcs Semi-dried cherry tomatoes
    3. Persian blue salt preferable amount
    4. 4 pcs Chili rings
    5. 6 ml Kalamansi vinegar
    6. Fruit pepper lemon preferable amount
    7. Season pepper seaweed - lemon preferable amount
    8. 40 gr. Sage cream
    9. Chopped chives preferable amount

Preparation Time: 35 minutes preparation + 5 minutes execution

Instructions:

  1. For the fava beans:
    1. Slice the carrot and the dried onion in small pieces.
    2. Add the carrot, the dried onion, the celery stick, the fava beans and the water in a pot and boil them for about 30 minutes, until the fava beans absorb all the liquids.
    3. Once it is ready, add all the ingredients in a blender and stir them until they become a puree. Add the olive oil and the lemon and continue stirring for 2 minutes.
    4. Let it cool down.
  2. For the fava beans gnocchi:
    1. Boil 1-2 potatoes in a pot and once they are ready turn them into a puree.
    2. Blend the fava beans with the potato puree. Add all the ingredients and incorporate them into the mixture.
    3. Once you have floured the counter top and the gnocchi, create roulades with the mixture and cut them in equal pieces of 10-15 gr.
    4. In an anti-stick pan, sauté in olive oil the gnocchi from both sides, until they get a nice golden and crispy color.
    5. Then add the pickled onions chopped in the middle, the chili rings, the octopus chopped in rings, the semi-dried cherry tomatoes, 12 grams of sage cream, 50 ml fish stock, 10 grams buttera and the Kalamansi vinegar.
    6. Add the Persian blue salt and fruit pepper lemon.
    7. Remove it from the fire and serve out.
    8. Garnish with a little bit of chopped chives and season pepper seaweed - lemon.
  3. For the octopus:
    1. Add all the ingredients in a pot and boil them for about 1 hour.
Χταπόδι με νιόκι Φάβας 1
Χταπόδι με νιόκι Φάβας 2
Χταπόδι με νιόκι Φάβας 3
Χταπόδι με νιόκι Φάβας 4
Χταπόδι με νιόκι Φάβας 5
Χταπόδι με νιόκι Φάβας 6
Χταπόδι με νιόκι Φάβας 7

Enjoy your meal…
Special credits to Glykanisos for their hospitality

Chef: Dimitris Agoratzis

After 20 years of devotion in the Greek cuisine and mainly in the seafood, having worked in restaurants of Thessaloniki (“Molivdos”), Khalkidhiki (“Athos”), Kos (“Marmari Beach”) and Private Chefing, the last years I ended up in “Glikanisos” in Thessaloniki.

Philosophy: “Passion and persistence is the key to success…”