Prepare the fish stock in a pan, browning the garlic, fennel, celery and leek previously cut into cubes into oil. As soon as the vegetables become light brown, add the fish bones and continue browning over high heat to dry the water quickly. Add wine and let it evaporate, add cold water and complete cooking for about 30 minutes. Filter all in a colander and put aside.
Clean the squid and cut into cubes, taking care to retrieve the bag of black. In a saucepan put 2 tablespoons of oil and fry the garlic. Then add the squid, and when it becomes brown, take off the garlic and pour the wine, let it evaporate. Add parsley, basil, tomato puree, squid ink, the black squid and let it cook for about 30 minutes, basting occasionally with some fish stock.
Wash tomatoes and carve cross the tip, parboil them for 25 seconds and then cool them down in iced water. Peel them, cut them in two and deprived them of the seeds and wiped them. Then cut them into cubes and put aside. In a saucepan, prepare a topping with butter, 1 tablespoon of olive oil, basil, fish broth, Parmesan cheese, salt and pepper to taste.
Cook the gnocchi in salted water for no more than a minute, drain them and add an half portion to the topping, adding diced tomatoes. Then cook the other half portion in a pan with some olive oil until they become brown. Serve adding on the plate some fish sauce, and place above the Gnocchi, alternating between the two cookings. Decorated with florets of basil and a drizzle of olive oil. Match Stuffed gnocchi with provolone cheese is a dish with strong tendency to sweetness, and with a fat and smoky note.
The fish ragù sauce gives balance to the dish, so we need a semi-sweet sparkling white wine with a blend of flavors and freshness like a Fiano di Avellino.