Calamari Romanesca with Gnocchi

Lunch / Dinner

Calamari Romanesca with Gnocchi

These calimari meal is anything but ordinary. You won’t believe there are only 10 ingredients. Instead of the usual fried calamari, give this sautéed recipe a try. With spicy ‘Nduja, purchased gnocchi, and Romanesca cauliflower, this simple dish is the sum of all its parts and really something special.


4 servings

Total Time

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Cook calamari in oil in a sauté pan over high heat until rings curl and tentacles are firm; transfer to a plate. Reduce heat to medium-high.

Add ‘nduja to pan; sauté until fragrant, 2 minutes, breaking it up with a wooden spoon. Add cocktail tomatoes and garlic; cook until tomatoes begin to break down, stirring often, 3 minutes.

Stir in canned tomatoes and basil, and bring to a boil. Reduce heat to medium; simmer sauce 3 minutes. Stir calamari and any accumulated juices into sauce mixture.

Cook cauliflower in a pot of boiling salted water until crisp-tender, 7 minutes, adding gnocchi in the last 2 minutes of cooking; drain.

Serve calamari mixture over cauliflower-gnocchi mixture, and top with Parmesan and parsley.


‘Nduja [in-DOOJ-ah] is a spicy, spreadable pork salumi that hails from southern Italy.


So the gnocchi is al dente, add it to the pot in the last two minutes of boiling the cauliflower.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 386

% Daily Value*

Total Fat 17g 26%

Saturated Fat 5g 25%

Cholesterol 214mg 71%

Sodium 717mg 29%

Carbs 39g 13%

Fiber 5g 20%

Protein 22g

*Percent Daily Values are based on a 2,000 calorie diet.

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