Creamy potato gnocchi with mussels
(1)
35 min
Freshly cooked potato gnocchi is combined with cooked mussels, olives and gorgonzola to create a gorgeous Italian-inspired meal. Serve topped with ripe cherry tomatoes, crushed peppercorns, olive oil and basil.
CHEFSANDRONE
1 person made this
Ingredients
Serves: 2
- 300g mussels
- 120ml white wine
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, peeled
- 8 basil leaves, minced
- 10 pitted black olives
- 200g potato gnocchi
- 150g Gorgonzola, crumbled
- 100ml double cream
- 50g grated Pecorino cheese
- 50g grated Parmesan cheese
- 10 ripe cherry tomatoes, halved
- crushed peppercorns, to taste
- basil leaves, to taste
Method
Prep:15min ›
Cook:20min ›
Ready in:35min
- Clean and debeard the mussels, discarding any broken or open mussels as you work through them.
- Place mussels in a large pot with wine, oil, garlic clove and basil; cover pot and cook over medium heat for about 4 to 5 minutes, or until mussels have opened. Shell the mussels and add the olives; remove the garlic clove.
- Cook the gnocchi in abundant salted water; drain reserving some of the cooking water. Transfer the gnocchi to the pan with the mussels; stir in crumbled gorgonzola, some of the reserved cooking water, cream, grated Pecorino and Parmesan until everything comes together.
- Divide gnocchi and mussel mixture between 2 plates; top with chopped tomatoes, crushed peppercorns, olive oil and basil leaves.
