Gnocchi with Mussel Sauce
by
Pedro Franco
A great recipe to make at home and impress your guests.
Pair it with a salad and a classic Martini—or a citrusy gin & tonic—and you will have an impeccable meal.
- Level
Advanced
- Cooking
47m
- Overral
1h+
- Ready
Pan-Seared Potato Gnocchi
Red Potato
600gAll-Purpose Flour
60gAll-Purpose Flour
to dustExtra Virgin Olive Oil
2tbspSalt
to taste
Mussels with White Wine
Half-shelled Mussel
24White Wine
1 cupCherry Tomato
1½ cupsPicked Parsley
2tbspExtra Virgin Olive Oil
to tasteSalt
to taste
Pan-Seared Potato Gnocchi
Red Potato
600gAll-Purpose Flour
60gAll-Purpose Flour
to dustExtra Virgin Olive Oil
2tbspSalt
to taste
Mussels with White Wine
Half-shelled Mussel
24White Wine
1 cupCherry Tomato
1½ cupsPicked Parsley
2tbspExtra Virgin Olive Oil
to tasteSalt
to taste
Gnocchi with Mussel Sauce
Pedro Franco
Fill a large pot halfway with water and bring it to a boil over medium-high heat
Score a ring around the center of each one of 600g of red potatoes
Add the potatoes to the boiling water and cook until fork-tender. Drain the potatoes until completely dry
Peel the potatoes
Crush the potatoes with a fork until finely mashed and able to stick together
Sprinkle 60g of all-purpose flour, in batches, over the mashed potatoes. Knead constantly to obtain a smooth and soft dough
Dust a surface with all-purpose flour and roll the dough to obtain 3cm thick cylinders. You can divide the dough to make it easier to roll it
Cut the roll into 3cm pieces. Place each piece on the bench, flat-side down, and slightly press them
Cut 1½cups of cherry tomatoes in half
Warm up a frying pan over medium heat
Add the tomatoes and extra virgin olive oil to taste in the pan. Toss and cook until the tomatoes start to brown
Add salt to taste and stir
Add 24 mussels on the half shell
Add 1 cup of white wine
Cover the pan for 7m to cook the mussels
Add 2tbsp of picked parsley leaves to the mussels
Add extra virgin olive oil to taste and toss. The mussels with white wine are ready
Fill another pot halfway with water and bring it to a boil over medium-high heat
Add salt to taste to the boiling water
Add the gnocchi in batches and let them cook until they float. Drain them and transfer to a bowl
Add 2tbsp of extra virgin olive oil to a pan over medium-high heat
Add the gnocchi and cook both sides until golden brown. Plate them. The pan-seared potato gnocchi is ready
Add a portion of the Mussels with White Wine. The gnocchi with mussel sauce is ready
You are ready to impress! Enjoy!