Gnocchetti Mare e Monti

Gnocchetti mare e monti are a delicious encounter between the flavors of the sea and those of the inland areas, a classic example of how Italian cuisine manages to blend different ingredients in harmony. Here is the recipe for gnocchetti mare e monti:

Ingredients

• 400 g gnocchetti (or potato gnocchi)
• 200 g shelled shrimp
• 200 g fresh porcini mushrooms (or button mushrooms if unavailable)
• 1 clove of garlic
• Fresh parsley to taste
• Extra virgin olive oil
• Salt and pepper to taste
• 100 ml cooking cream (optional)
• Dry white wine to taste

Preparation

1. Clean the porcini mushrooms with a damp cloth or a kitchen brush to remove any soil residue. Slice them not too thinly.
2. In a large skillet, heat a drizzle of extra virgin olive oil and add the whole garlic clove. Let it brown to flavor the oil, then remove it.
3. Add the mushrooms to the skillet and let them cook over medium heat for about 5-7 minutes, until they have released their cooking liquid.
4. Add the shelled shrimp to the mushrooms, let them color, then deglaze with a splash of white wine. Let the alcohol evaporate, then lower the heat and continue cooking for another 4-5 minutes. If you decide to use the cream, add it at this stage.
5. Season with salt and pepper and add some chopped parsley.
6. Meanwhile, cook the gnocchetti in plenty of salted water following the times indicated on the package until they float to the surface.
7. Drain the gnocchetti and transfer them to the skillet with the sea and mountain sauce, tossing for a minute to let the flavors meld.
8. Serve the gnocchetti mare e monti hot, garnished with more chopped parsley.

Trivia

The name “mare e monti” refers precisely to the combination of elements from the sea, such as the shrimp, and from the land, such as the mushrooms. It is a very common type of dish in Italian regions where there are both the coast and hilly or mountainous areas, such as in Liguria or Tuscany, where undergrowth products meet those of the local catch.