Instructions: Prepare the gnocchi according to the recipe and hold in oil until ready to cook.

In a 12- to 14-inch saute pan, heat the olive oil over medium heat. Add the garlic and onion and sweat 6 minutes, until soft and translucent. Add the thyme and cuttlefish and increase heat to medium-high. Cook, stirring regularly, for 5 more minutes. Add the wine and salt and pepper to taste and reduce heat back to a simmer. Cook, uncovered, for 40 minutes, until the mixture has become of a ragu consistency, adjusting the moisture with a bit more wine or olive oil as necessary.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Drop the gnocchi in the boiling water and cook until they are floating aggressively, about 2 minutes. Drain the gnocchi, reserving the cooking water, and add them to the pan with the ragu. Add a little cooking water if sauce is too thick. Toss over medium-high heat 30 seconds, then serve immediately in 4 warmed pasta bowls.

This recipe yields 4 servings.

Description: "(Gnocchi Al Ragu Di Seppie)"

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