Creamy potato gnocchi with mussels

    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.

    1 person made this

    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

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Clean and debeard the mussels, discarding any broken or open mussels as you work through them.
    2. 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.
    3. 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.
    4. Divide gnocchi and mussel mixture between 2 plates; top with chopped tomatoes, crushed peppercorns, olive oil and basil leaves.

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