In a bowl, combine the egg and two bags of squid black and mix. 

After having boiled and crushed the potatoes, place them on the pastry board. Combine the flour, a pinch of salt and the previously beaten egg with black squid

Start kneading until you form a dough, if the dough is too sticky help yourself with the semolina.

Leave the dough to rest.

Meanwhile, clean the shrimp without throwing their heads.

Make a tartare with 2/3 of the shrimps just shelled then season them with lemon juice, salt oil and pepper and let them marinate for at least 20 min.

In a pan add oil, butter, garlic or garlic and chili. Let fry, squeeze the shrimp heads and combine the liquid obtained together with the fried, add the remaining prawns already shelled and blend with the Margin or a gin to your liking, flambé and adjust salt and pepper. 

We grind the freshly cooked shrimp and leave aside the sauce that has been created. Add 4 tablespoons of parmesan to the chopped shrimp and let them aside, this will be our filling with gnocchi.

In the same pan with a little oil and a little milk we fry the spinach, add salt, pepper and two tablespoons of shrimp sauce and mix

Sprinkle on a baking sheet some semolina, form small salamis with the dough and then cut them about 2 cm.

We spread the 2 cm balls trying to form circles, fill them with the filling of spinach and shrimp, close the dough forming a ball and finally pass it on the breadsticks.

Cook the gnocchi for about 3-4 minutes, drain them and stir them in a pan with spinach.

Serve with the shrimp tartare and the sauce created.