Potato gnocchi with cuttlefish and yellow cherry tomatoes sauce

<p>In a skillet, sauté one garlic clove with a swirl of oil.<br /> Meanwhile, cut the cuttlefish into strips and once the garlic is bowned, add the strips to the skillet with hot oil to cook, turning frequently so they won’t burn.<br /> Once 1 minute is passed, add white wine and deglaze over medium-high heat, wait until the wine evaporates, then add the yellow cherry tomatoes with your sauce.<br /> Let the ingredients combine over low heat, covered with a lid, about a few minutes, then add the gnocchi straight to the skillet and stir-fry for 3 minutes, according to the instructions on the packaging.<br /> In case the sauce thickens too much, add 3 tablespoons of water when cooking the gnocchi.</p> <p>Thanks to <a href="https://www.instagram.com/fooddrugpassion/" target="_blank" rel="noopener"><strong>fooddrugpassion</strong></a></p> <p><img class="alignnone size-full wp-image-8317" src="https://www.mammaemma.it/wp-content/uploads/2021/02/seppie.jpg" alt="Seppie" width="800" height="533" /></p>