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Gnocchetti with Baby Cuttlefish and French Bean Sauce

Ingredients x 4
800 gr small size Gnocchi
250 gr French beans
300 gr baby cuttlefish
9 tbsp extra vergin olive oil
1 garlic clove
salt and red hot chili flakes
1 tbsp of pine nuts

Heat wok or frying pan, add 4 tbsp of olive oil, and add the garlic and some red hot chili flakes and add the baby cuttle fish. Once cooked, sprinkle some thinly chopped fresh parsley. Boil the french beans in salted hot water and once cooked pour half of them in a blender. Add 4 tbsp of olive oil, the pine nuts and you like a handful of grated Pecorino or Parmigiano cheese (I don't use it because I'm intolerant to dairy products) and mix it all. Pour the french bean sauce in the wok with the cuttlefish and add the remaining french beans. Cook the gnocchi in abundant salted boiling water, removing them with a slotted spoon a minute or two after they rise to the surface. Drain them well and pour them in the wok, mix well and drizzle with some fresh extra vergin olive oil.

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