Il Cucinologo
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Seafood Gnocchi

17/11/2023

I can guide you in preparing seafood gnocchi, a dish that unites the Italian tradition of potato gnocchi with the flavors of the sea. Here is the recipe:

Ingredients

  • 500 g potato gnocchi
  • 200 g mussels
  • 200 g clams
  • 150 g squid
  • 150 g shrimp
  • 200 g cherry tomatoes
  • 2 cloves of garlic
  • Parsley to taste
  • Extra virgin olive oil
  • Chili pepper (optional)
  • Salt to taste
  • White wine, one glass

Preparation

  1. Start by thoroughly cleaning the mussels and clams. Place them in salted water for at least an hour to expel the sand.
  2. Drain the seafood and place it in a pan with a clove of garlic and a little oil. Cover and let them open over high heat, then discard any that have not opened.
  3. Shell some of the mussels and clams, keeping a few whole for the final decoration of the dish.
  4. Cut the squid into rings and clean the shrimp (if not already done).
  5. In a large pan, sauté the remaining garlic in extra virgin olive oil. If you like, add some chili pepper as well.
  6. Add the squid and let it brown for a few minutes, then deglaze with white wine.
  7. Add the cherry tomatoes cut in half and let cook for a few minutes.
  8. Add the shrimp and the shelled mussels and clams. Adjust the salt and let the flavors meld for a few minutes.
  9. In a separate pot, cook the gnocchi in plenty of salted water. When they float to the surface, drain them and transfer to the pan with the seafood sauce.
  10. Toss the gnocchi with the sauce to let them absorb the flavors well.
  11. Serve immediately, garnished with chopped parsley and the mussels and clams in their shells that you set aside.

Curiosities

Seafood gnocchi are an excellent synthesis between land and sea. In some Italian coastal regions this dish is very common and is often customized with local fish and seafood. It is a perfect dish for lovers of the intense, briny flavors the sea provides.

For a complete experience, you could pair seafood gnocchi with a fresh, mineral white wine such as Falanghina or Verdicchio, which contrast nicely with the richness of the dish.