Potato Gnocchi with Mussels and Clams

The classic sauce for potato gnocchi is a simple tomato sauce like the one pictured above, but there are many variations to this and my personal favorite is a Seafood Potato Gnocchi like Mussels and Clams.

Course First Course, Gnocchi, Lunch

Cuisine Italian

Keyword gnocchi

Prep Time 1

Cook Time 25

Servings

Calories 479kcal

Author Wendy

Ingredients

For the gnocchi:

1 kg Potatoes use any kind other than a baked potato
1 egg
400 g All purpose flour

For the mussels & clams:

1 ½ kg Mussels
¾ kg Clams
3 tablespoons olive oil
½ kg Tomatoes canned peeled
1 garlic clove peeled and chopped
1 chili pepper

For the tomato sauce:

½ kg Tomatoes canned peeled
3 tbsp Olive oil
1 garlic clove peeled and chopped
1 chili pepper

Metric - U.S. Customary

Instructions

To clean the mussels & clams:

Clean mussels by scrubbing with a wire scrubber.
Remove the beard from the mussels.
Place the clams in a cold, saltwater bath that tastes like the sea for an hour to allow the clams to cast off any grit and sand.
Discard any broken or opened mussels and clams.
Rinse the mussels and clams thoroughly.

To cook the mussels and clams:

Sizzle the garlic and chili pepper in a large pot with a small amount of olive oil (about 3
tablespoons).
Add the mussels and clams, cover the pot and cook just until the mussels and clams open up.
Discard unopened mussels and clams.
Remove the mussels and clams from their shells and set aside.
Strain the cooking liquid and reserve.

To prepare the tomato. mussel and clam sauce:

Sauté the garlic and red pepper in hot olive oil until it begins to sizzle.
Add the tomatoes and cook over low heat, stirring occasionally, until the sauce has thickened and the oil begins to come to the surface.
Add mussels, clams and reserved liquid to tomato sauce.

To prepare the gnocchi:

Boil unpeeled potatoes until just tender - do not over boil.
Drain, peel and put through a potato ricer onto work surface.
Once cool, gently work the egg into the potatoes with your fingertips.
Work about 200 - 300 grams of flour into the potatoes on floured work surface only until it's fully incorporated and it's no longer sticky.
Add additional flour as necessary.
It's important to not over-work the dough.
Gently roll the dough into long thin logs - 1 centimeter (⅓ to ½ inch) - applying as little pressure as possible.
Cut into 1 centimeter (⅓ to ½ inch) long pieces.
Generously dust the gnocchi with flour.
You can use two fingers to gently roll each piece across a gnocchi board so that they have the characteristic ridge.
This is completely optional.
Use a large spatula to lift the gnocchi and gently shake off any excess flour using a large fine mesh sifter.

To cook the gnocchi:

Cook in a large pot of boiling salted water until the gnocchi rise to the top.
Remove with a teardrop strainer and place in a warm serving dish where you have already placed some of the sauce.
Gently shake to cover gnocchi with sauce.
Continue until all gnocchi are prepared.
Garnish with parsley and serve the Potato Gnocchi with Mussels and Clams immediately.

Notes

Gnocchi can be made ahead and frozen either before or after they are cooked.

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