Gnocchi with Clams and Broccoli Rabe
Category: Main Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 kg |
| All-purpose flour (Type 0) | 300 g |
| Egg | 1 |
| Fine salt | 1 pinch |
| Black pepper | 1 pinch |
| Clams (Vongole Veraci) | 700 g |
| Broccoli rabe | 600 g |
| Garlic | 2 cloves |
| Extra virgin olive oil | To taste |
| Fresh chili pepper | 1 |
| Salt | To taste |
| Fresh parsley | To taste |
Instructions:
-
Prepare the clams:
Begin by soaking the clams in a bowl of water and salt to purge them. Let them rest for at least an hour. -
Cook the potatoes:
While the clams are purging, boil the potatoes in salted water until tender. Once cooked, drain them and set them aside. -
Prepare the broccoli rabe:
Rinse the broccoli rabe under cold running water. Remove the tough stems and set the tender parts aside. -
Make the gnocchi dough:
While the potatoes are still hot, peel them and mash them using a potato masher. Leave the skins on for extra flavor. Add a pinch of salt, black pepper, and the egg to the mashed potatoes. Gradually mix in the flour until you form a smooth dough. Be careful not to overwork it. Once the dough is ready, roll it into long logs and cut them into small pieces. Use the tines of a fork to gently press down on each piece to form the classic gnocchi shape. Place the formed gnocchi on a floured tray, lined with a clean kitchen towel. -
Prepare the sauce:
In a large skillet, heat some olive oil and sauté the garlic and fresh chili pepper until fragrant. Add the broccoli rabe and sauté until softened, about 5 minutes. -
Cook the clams:
In another pan, heat some olive oil and sauté the garlic until golden. Add the clams and cover the pan, cooking for about 5-6 minutes, or until the clams open up. Discard any clams that remain closed. Save the cooking liquid by filtering it through a fine sieve to remove any sand or debris. -
Cook the gnocchi:
Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water and cook for 2-3 minutes, or until they rise to the surface. -
Combine everything:
Drain the cooked gnocchi and transfer them directly into the pan with the sautéed broccoli rabe. Pour in the filtered clam cooking liquid and toss everything together. Add the shelled clams and stir to combine. Allow the gnocchi to absorb the flavors for a minute or two. -
Finish the dish:
Sprinkle fresh chopped parsley over the gnocchi for added flavor and color. Adjust salt and pepper to taste, and serve the dish warm with a drizzle of extra virgin olive oil.
Tips:
- If you don’t have a gnocchi board, you can use a fork to create the signature ridges on your gnocchi.
- If you prefer a spicier dish, add more chili pepper or even a sprinkle of red pepper flakes to the sauce.
- For an added touch of flavor, finish the dish with a squeeze of lemon juice or a dusting of freshly grated Parmesan cheese.
This dish combines the delicate flavor of gnocchi with the briny, sweet clams and the slightly bitter notes of broccoli rabe, creating a well-balanced and satisfying meal. Perfect for a cozy dinner or a special occasion!
