1. Combine water, butter, squid ink and seasonings in a sauce pot and bring to a boil.
2. Immediately add the sifted flour and beat vigorously with a wooden spoon or nonstick spatula. Ensure the squid ink fully blooms into the dough, removing any visible flour streaks.
3. Incorporate the mixture until it leaves the sides of the pot and thickens similar to a roux.
4. Mix the dough on low in a stand mixer fitted with a paddle attachment until the dough cools slightly.
5. Incorporate one egg at a time until it is fully absorbed into the dough. Continue mixing until the dough is smooth.
6. Bring a pot of boiling salted water to a simmer.
7. Remove the dough from the mixer and place it in a pastry bag with a plain ½” tip.
8. Pipe the dough and cut into 1″ inch pieces, placing them in the water.
9. Poach until the pasta is firm, then shock in an ice bath until completely cooled.
10. Strain the water and dry the gnocchi with a paper towel.
11. Place in a 2″ half-size hotel pan lined with paper towel in single rows. Cover, label, date and refrigerate until needed.
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