Rice Gnocchi with Mussels and Cherry Tomatoes

Rice Gnocchi with Mussels and Cherry Tomatoes

Category: Main Courses
Serves: 4

Ingredients

Instructions

1. Making the Rice Gnocchi:

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   • Start by preparing the rice gnocchi. In a large mixing bowl, combine the rice flour with the fine salt.
   • Gradually add the all-purpose flour (Type 0) and mix until you obtain a smooth, non-sticky dough. If the dough is too sticky, add a small amount of additional flour and knead it in until fully absorbed.
   • Lightly dust your work surface with flour, and place the dough onto it. Roll the dough into a long rectangle, about 1.5 cm thick and 7-8 cm wide.
   • Using a sharp knife, cut the dough into slices about half a centimeter thick.
   • With your fingertips, gently press each piece to form the signature gnocchi shape, slightly elongated in the center.
   • Let the gnocchi rest on the work surface for about 30 minutes, or until ready to cook. Cover with a kitchen towel to keep them from drying out.

2. Preparing the Mussels:

   • Clean the mussels under cold running water. Scrub each mussel with a brush to remove any debris.
   • Remove the beards (byssus) by pulling them off with a sharp tug.
   • Clean the shells with a knife or steel wool to remove any excess dirt.
   • After cleaning, give the mussels a final rinse.
   • In a large pan, heat a little olive oil over medium heat. Add the cleaned mussels, and let them cook until they open up, one by one. Once opened, remove the mussels from their shells and set aside, keeping a few whole mussels for garnishing the dish later.

3. Preparing the Cherry Tomatoes:

   • Wash the cherry tomatoes thoroughly. Cut them in half or into small pieces, depending on your preference.
   • In a non-stick pan, heat a bit of olive oil and sauté the garlic, finely chopped, until fragrant and golden brown.
   • Add the cherry tomatoes to the pan, seasoning them with a pinch of salt.
   • Once the tomatoes start to soften, add the mussels back into the pan and toss them together for a few seconds. Sprinkle with freshly chopped parsley for extra flavor.

4. Cooking the Rice Gnocchi:

   • In a large pot, bring salted water to a boil. Add the gnocchi and cook for approximately 12 minutes, or until they float to the surface, indicating they are done.
   • Once cooked, use a slotted spoon to remove the gnocchi and add them to the pan with the mussels and cherry tomatoes.

5. Combining and Serving:

   • Gently toss the gnocchi in the pan with the mussel and tomato mixture, allowing the flavors to meld together for a few more minutes.
   • Plate the gnocchi and garnish with the whole mussels you set aside earlier.
   • Serve immediately, topped with extra fresh parsley and a drizzle of extra virgin olive oil.

This delicious Rice Gnocchi with Mussels and Cherry Tomatoes is a delightful, savory dish perfect for a special dinner or a family meal. The rice gnocchi’s delicate texture pairs beautifully with the succulent mussels and the fresh burst of cherry tomatoes, creating a comforting yet refined dish. Enjoy!