You are cooking: Fremantle Octopus with Gnocchi in Red Wine Sauce
calculating... February 5, 2021

Fremantle Octopus with Gnocchi in Red Wine Sauce

  • 2 people
  • 20mins
  • 25mins
  1. Place a pot of water on high heat and season it with salt.
  2. Place a non-stick pan on high heat and pre-heat.
  3. Pour the olive oil in with onions and garlic. Sauté until you start seeing golden color and reduce to low heat to keep warm.
  4. When the water is boiling add in the gnocchi and cook for about 2-3 minutes. Until the gnocchi rise to the top, strain, and set aside. Make sure to reserve couple of tablespoons of cooking water for the sauce.
  5. Turn the heat to high for the non-stick pan and add the octopus. After the pan is hot add in the red wine and let it burn off the alcohol.
  6. Add in the gnocchi, reserved cooking water, spinach. Keep sautéing until the spinach is wilted. Reduce to medium heat and season with salt to your liking.
  7. Finally add the butter and move the pan around to bind the sauce. Add water if the sauce is too thick.
  8. Plate in a deep dish, garnish with freshly cracked black pepper, grated parmesan and a bit of olive oil.
Return to recipes
  • 200 g Steamed Fremantle Octopus, chopped to bite size pieces
  • 200 g Pack Gnocchi
  • 1 medium Red Onion, halved and sliced
  • 3 cloves Garlic, peeled and bashed with the side of the knife
  • 3 tbsp Olive Oil
  • 100 ml Red Wine
  • 50 g Spinach, washed
  • 2 tbsp butter
  • 2 tbsp Parmesan, grated (optional)
  • Salt & Pepper

Inspired by our recipe?

Discover our produce