Do you want to impress your guests with a dish that is special but not difficult to make?
Well, then potato gnocchi with clams is just the dish for you.
This soft and generous pasta that usually goes with earthy sauces here is combined with seafood and the result is really crazy!
Gnocchi go well with so many sauces, both meat and vegetable, and in fact you will often have eaten them with tomato, but believe us in this case the combination with clams fits divinely.
Try making this particular but easy-to-make recipe and it will certainly win over even the most difficult palates.
SERVINGS:4
INGREDIENTS:
- 5 cups of potatoes (700 grams)
- 1¼ cups of all purpose flour
- 1 pound (500 grams) of clams
- 1 cup of cherry tomatoes sauce
- 1 cup of carrot
- 1 cup of zucchini
- 1 stalk of celery
- 1 clove of garlic
- 4 tbsp of extra virgin olive oil
- nutmeg to taste
- parsley to taste
- salt and pepper to taste
DIRECTIONS:
Purge the clams in lightly salted fresh water;
Peel the potatoes, cut them into pieces and cook them in salted water for 20 minutes;
Drain them, let them cool and mash them in a potato masher;
Add the flour (keep 2 tablespoons aside), salt and season with a little nutmeg;
Mix everything together and form into strands, dusting the work surface with flour;
Cut them into chunks and mash them one at a time on the tines of a fork or on the appropriate gritting tool;
Arrange them as you go on a floured cardboard tray;
Wash the clams, cook them in a pan with 2 tablespoons oil and the garlic clove until they begin to open;
Shell 1/4 of them and strain the cooking juices through a fine-mesh strainer to remove any sand;
Dice the vegetables and stew them in a pan with 2 tablespoons of oil, then add the tomato sauce and the clam cooking water;
Cook for 5 minutes;
Separately cook the gnocchi in boiling salted water, drain them with a slotted spoon as they come to the surface and pour them into the sauce;
Add the clams and sprinkle with chopped fresh parsley;
Stir gently to blend flavors and serve with freshly ground pepper.
