Pino Cuttaia creates a gnocchi dish that contains no potatoes whatsoever. Served with white fennel cream, truffle, and squid ink, it is one of the chef's most iconic signature dishes: here's how to make it.

INGREDIENTS

200 g fennel, cleaned and trimmed
50 g potato, peeled
50 g white onion
50 g extra virgin olive oil
1 cayenne pepper
20 g summer truffle
500 g cuttlefish

Procedure

For the fennel cream, julienne the onion and fry gently in extra virgin olive oil. Add the diced potato, fennel and chili pepper. Cover with water and leave to cook. Blend.

Clean the cuttlefish, setting aside the ink. Dry the cuttlefish ink in the oven at 60°C for 30 minutes. Use the dorsal part of the cuttlefish: chop it with a knife until you obtain a sticky ball, which you can use to form quenelles with the help of two spoons. Sauté them with a drizzle of oil until they are lightly browned.

Pour the fennel cream into a deep dish and place the cuttlefish quenelles on top. Add the truffle slices and sprinkle with the charcoal obtained from the dried cuttlefish ink.