Potato Gnocchi with Pesto, Mussels, and Clams
Category: First Courses
Serves: 4
This delicious dish combines soft, homemade potato gnocchi tossed in a rich, aromatic basil pesto, served with succulent mussels and clams, making for a truly delightful seafood and pasta combination. Perfect for a special dinner, this recipe balances the freshness of the sea with the depth of traditional Italian pesto.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (medium size) | 500g |
| All-purpose flour | 150g |
| Egg | 1 |
| Fine salt | to taste |
| Semolina flour (for dusting) | as needed |
| Fresh basil leaves | 25g |
| Extra virgin olive oil | 50g |
| Pine nuts | 7g |
| Garlic clove (for pesto) | 1 |
| Grated Parmigiano Reggiano DOP | 30g |
| Pecorino cheese | 15g |
| Coarse salt | to taste |
| Mussels | 1kg |
| Clams | 1kg |
| Garlic clove (for seafood) | 1 |
| Extra virgin olive oil (for cooking) | 30g |
| Salt | 1 pinch |
| Black pepper | 1 pinch |
Instructions
1. Preparing the Gnocchi
- Begin by washing the potatoes thoroughly to remove any dirt. Place them in a large pot, fill with water, and bring to a boil. Add a pinch of salt and cook the potatoes for about 30-40 minutes, depending on their size, until tender.
- Once cooked, peel the potatoes while they are still warm, and pass them through a potato ricer into a large bowl. Alternatively, you can mash them, but a ricer will ensure a smoother texture.
- Sift the all-purpose flour into the bowl with the mashed potatoes and add one egg. Begin to mix and knead the dough by hand until it becomes smooth and soft, but firm enough to hold its shape.
- On a lightly floured surface, roll the dough into logs approximately 1 cm thick. Using a bench scraper or knife, cut the dough into 1 cm pieces to form the gnocchi.
- Dust a clean kitchen towel with semolina flour and place the gnocchi on it, making sure they do not stick together.
2. Making the Pesto
- Clean the basil leaves and place them in a mortar and pestle. Add the peeled garlic clove and a pinch of coarse salt, and grind them until a fragrant paste forms.
- Add the pine nuts to the mortar and continue to grind until the mixture is smooth and homogeneous.
- Gradually add the Parmigiano Reggiano and Pecorino cheeses to the pesto mixture, continuing to mix until you achieve a creamy, thick paste. If you don’t have a mortar and pestle, you can use a food processor, but make sure to chill the bowl of the processor for an hour before use and pulse gently to avoid overheating the motor.
3. Preparing the Mussels and Clams
- Start by cleaning the mussels. Use a knife to scrape off any barnacles and remove the beard (the fibrous threads protruding from the shells).
- Rinse them under cold water to remove any residual grit.
- Next, take the clams and tap them gently on a cutting board to check for sand. The clams should close tightly if fresh. Discard any open clams that do not close after tapping.
- In a large, deep skillet, heat 30g of olive oil over medium heat. Add the garlic clove and sauté until fragrant.
- Add the mussels and clams to the pan and cover with a lid. Cook for a few minutes, shaking the pan occasionally, until the shells open. Discard any unopened shells.
- Once the shellfish are open, strain them through a fine sieve to capture their cooking juices. Set aside, keeping both the mussels and clams with some of their cooking liquid for later use.
4. Cooking the Gnocchi
- In a large pot, bring salted water to a boil. Add the reserved cooking liquid from the mussels and clams to the water to infuse it with extra flavor.
- Drop the gnocchi into the boiling water. As soon as they float to the surface, use a slotted spoon to remove them, setting them aside in a colander.
5. Combining the Gnocchi with Pesto and Seafood
- In a large skillet, heat a bit more olive oil over low heat. Add the prepared pesto and a spoonful of the mussel and clam cooking liquid. Stir to create a creamy, fragrant sauce.
- Gently add the cooked gnocchi to the pan, tossing them to coat evenly in the pesto sauce.
- Add the mussels and clams along with any remaining liquid to the pan and continue to cook for another 2-3 minutes, allowing the flavors to meld together.
- Season with a pinch of salt and black pepper to taste.
6. Serving
- Plate the gnocchi, making sure to include mussels and clams with their shells as garnish for a rustic, elegant touch.
- Serve immediately, enjoying this rich, flavorful seafood pasta dish!
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~520 kcal |
| Protein | 28g |
| Carbohydrates | 58g |
| Fats (Total) | 22g |
| Saturated Fat | 3g |
| Fiber | 3g |
| Sodium | 900mg |
This vibrant dish of Potato Gnocchi with Pesto, Mussels, and Clams brings together the earthiness of fresh basil pesto with the delicate flavors of the sea, creating a stunning, indulgent first course. The gnocchi are light and fluffy, perfectly complemented by the rich seafood and nutty pesto, offering an unforgettable dining experience. Perfect for seafood lovers and fans of traditional Italian cuisine, this recipe will impress at any gathering or special meal.
