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
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.