Crispy Octopus with Gnocchi and Heirloom Tomato Salad

Ingredients

• 1 two-pound octopus (cleaned of beak and ink sac)
• 4 cups olive oil
• 1 cup blended oil
• 10 whole garlic cloves
• 2 pinches chili flakes
• ¼ cup soy sauce
• ¼ cup lime juice
• 2 fresh bay leaves
• 2 tablespoons sherry vinegar
• 3 tablespoons kosher salt
• Fresh Italian parsley
• Lime zest
• Jalapeño peppers, sliced
• Extra-virgin olive oil
• 2¼ pounds riced potatoes (baked, strained, and passed through a food mill)
• 2 tablespoons Italian “00” flour (a finely ground, lower-gluten flour)
• 2 large egg yolks
• 2 teaspoon kosher salt
• ¼ cup grated Parmesan cheese
• 1 cup Greek yogurt
• 2 tablespoons chopped mint
• ½ teaspoon minced garlic
• 1 tablespoon minced Fresno chilies
• Juice of 1 lime
• 1 tablespoon sherry vinegar
• Salt and pepper to taste
• About 4 to 6 Cerignola olives
• ½ small red onion, shaved thin
• Sliced heirloom tomatoes
• 2 tablespoon sherry vinegar
• 5 tablespoons extra-virgin olive oil