Squid ink gnocchi

A delicious variation on potato gnocchi, making an elegant dish. The sauce is very quick: as you know, cuttlefish stay tender with very brief cooking or need prolonged cooking; anything in between makes them tough.
INGREDIENTS FOR 4
GNOCCHI
5oo g potatoes
160 g flour, plus a little for the work surface
1 egg
1 sachet squid ink (4 g)
SAUCE
250 g baby cuttlefish
1 shallot
6 cherry tomatoes
Desalted Gargnano capers (2 tablespoons)
Basil (about 20 leaves)
Garda extra virgin olive oil
Salt and pepper
Boil the potatoes as usual. Alternatively, I peeled and chopped them, put them in a bowl with water, covered with cling film and microwaved for 10 minutes. I then pass them through a potato ricer while still hot.
I break the egg into a small bowl and add the sachet of squid ink and a pinch of salt.
I beat it with a fork.
I make a hollow in the potatoes and pour in the mixture, adding the flour but keeping a little aside.
I start kneading, wearing gloves to avoid staining my hands.
I make a smooth, soft but firm dough, adding more flour if needed.
I cut off small pieces, roll them into ropes on the floured work surface and cut into small pieces, as for ordinary gnocchi.
Leave them as they are or run them over a gnocchi board or fork, pressing lightly.
I roll them downwards.
I prepare them all.
SAUCE
I chop the shallot, dice the tomatoes, cut the cuttlefish into small strips and chop the desalted capers. I blend about twenty basil leaves with extra virgin olive oil and a little salt using a hand blender.
I soften the shallot in a little oil in a large frying pan, adding a splash of water to prevent burning.
After about 5 minutes, when soft, I add the cuttlefish and quickly sauté over a high heat. A few minutes are enough, otherwise they become tough.
I add the tomatoes.
I add the chopped capers.
I add a couple of tablespoons of basil sauce and adjust the salt and pepper.
Meanwhile, I bring salted water to the boil and add the gnocchi; they are ready when they float.
I drain them straight into the sauce pan.
I mix well, adding a drizzle of oil.
I let them absorb the sauce and serve piping hot, decorating with basil sauce and a drizzle of oil.