Seafood Gnocchi.
Simple, tasty, and flavorful.
Seafood gnocchi is a very simple dish to prepare and so tasty, perfect for holidays, to treat yourself with a simple but delicious dish if you have guests or to start a seafood-based meal in the best way. Cooked well, they will taste like they came from the kitchens of a great restaurant. Today I will explain how to achieve an excellent dish cooked to perfection.
Try these other gnocchi recipes 😊👇👇
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 2.2 lbs potato gnocchi (homemade or purchased)
- 18 oz mussels
- 10.5 oz little neck clams
- 1 large squid (or 2 smaller ones)
- 8 large shrimp
- 4 scampi
- 8.8 oz cherry tomatoes
- to taste extra virgin olive oil
- to taste salt
- to taste pepper (or chili pepper)
- to taste parsley
- 3 cloves garlic
Tools
- 2 Pans pans
- 1 Pot pot
Steps
CLICK HERE to find out how to make gnocchi at home.
Clean the mussels by removing impurities from the shell with a scourer, rinse all the seafood well under running water.
Once rinsed, purge the seafood (clams and mussels) by leaving them for an hour in water with a little salt.
After the hour, chop some parsley.
Rinse the cherry tomatoes and cut them in half.
Clean the squid.
Separate the head with the tentacles, remove the innards and cartilage from the sac, also remove the eye in the center of the head (you can have your fishmonger do this).
Cut the squid into small pieces.
Clean the shrimp by removing the black vein on their back with a wooden skewer.
After the time for purging the seafood, they need to be opened.
In a large pan, heat a drizzle of oil with a clove of garlic, add the clams and mussels, cover with a lid and let the shells open. As soon as they are open, turn off the heat and set them aside with their juice.
Put a pot of plenty of water on the stove to cook the gnocchi.
In a large pan (you can also use the one for the seafood, which you will put in a bowl), add a generous drizzle of oil, two cloves of garlic, and the squid pieces. Cook for a minute, then add the shrimp and cook briefly on both sides. Then deglaze with white wine and add the cherry tomatoes and scampi. Cook everything quickly, remove the garlic, add a grind of pepper or some chili, and adjust the salt if needed.
Remove the shells from the clams and mussels, leaving some with the shell for final plating decoration and filter the water. Add everything to the sauce along with some chopped parsley.
Cook the gnocchi in slightly salted boiling water. As soon as they float, wait a minute, then gently lift them with a slotted spoon and place them directly into the sauce. Let them blend and flavor, adding a little cooking water from the gnocchi if necessary (usually not needed since there’s already seafood water), and shaking the pan often to flavor everything without ruining the gnocchi.
Add more chopped parsley and serve, garnishing each plate with a scampi and some shelled seafood.
The seafood gnocchi are ready to be enjoyed… Bon appétit!
Try all the other gnocchi recipes, you can find them all CLICKING HERE.
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