Gnocchetti with mussel and clam ragout, a tasty and appetizing first course that I prepared for my son in memory of our walks by the sea in Romagna and the seafood feasts at our favorite restaurant in Marina di Ravenna…
While waiting to go back, we have adapted, so to speak, but I assure you that the slightly spicy potato gnocchi I’m proposing are not so bad…
I removed the shells for convenience, because Andrea would have certainly bugged me with…. complaints, eh eh, grumbling and giving pseudo-gastronomic judgments I am now used to!
But ‘these kids will live on their own sooner or later, huh?????
P.S. If you want eggless gnocchi, follow my recipe in the photo below…
I’ll also leave you the recipe for other seafood first courses like:
CALAMARATA
TROCCOLI WITH SQUID AND BROCCOLI
POTATO GNOCCHI WITHOUT EGGS
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I opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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GNOCCHETTI WITH MUSSEL AND CLAM RAGOUT
The ASI Kitchen
- Difficulty: Very easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Gnocchetti with Mussel and Clam Ragout RECIPE Ingredients
- 2.2 lbs Potatoes
- 1 Egg yolk
- 2.5 cups Flour
- 7 oz Clams (already purged)
- 10.5 oz Mussels (already cleaned)
- 1 cup Tomato puree (for me Cherry Agromonte)
- 3 cloves Garlic
- 1 Chili pepper
- to taste Parsley (chopped)
- to taste Extra virgin olive oil
- to taste Salt
- to taste Pepper
Gnocchetti with Mussel and Clam Ragout RECIPE Tools
#ADV
- Casserole
- Wok
- Potato Ricer
- Colander
- Frying Pan
FOR THE PREPARATION OF THE Gnocchetti with Mussel and Clam Ragout RECIPE
Boil the POTATOES, then drain, peel, and pass them through the potato ricer.
Put the puree in a bowl and add the egg yolk, flour, and salt.
Knead well and make small sticks, which we will then cut into gnocchetti.
Personally, I don’t like them striped and leave them in small chunks, but you can make them as you prefer.
Once the seafood is open, remove the shells and filter the cooking liquid very well.
In a pan, put 1 clove of garlic and a drizzle of olive oil and let it fry for a few minutes.
Remove it, then pour in the tomato puree, crushed chili pepper and let it cook on low heat for about ten minutes.
Now pour the seafood into the pan and add salt and pepper.
Continue cooking for another 7/8 minutes and at the same time, put the casserole with salted water on the stove to cook the potato gnocchi.
When the water boils, add the potato gnocchi.
As soon as they float to the surface, drain them and gently pour them into the pan with the mussel and clam ragout.
Add a generous amount of chopped fresh parsley and serve at the table…
Tasty and very inviting, here are the gnocchetti with mussel and clam ragout!!
Enjoy your meal!
Annalisa
Remember that at the top where you see the blog menu, you will find a magnifying glass 🔍 that will allow you to enter an ingredient or the title of a recipe, to find all the preparations that have that title or ingredient and I hope that among these you will read recipes to your liking!
