Gnocchi with Shrimp, Clams, and Mussels
- 12
Ingredients:
Gnocchi
3 pounds russet potatoes
2 cups all-purpose flour
2 eggs
Extra virgin olive oil
Salt to taste
Gnocchi with Shrimp, Clams, and Mussels
12 servings of gnocchi
2 pounds Port St. Joe shrimp, peeled and deveined
2 pounds Cedar Key clams, cleaned, scrubbed, and opened
2 pounds Blue Gold mussels, cleaned and scrubbed
1 pint red cherry tomatoes, halved
1 pint yellow cherry tomatoes, halved
3 tablespoons fresh-chopped parsley
3 tablespoons fresh-chopped chives
2 tablespoons garlic, minced
4 tablespoons shallots, minced
½ cup fresh lemon juice
1 cup white wine
½ cup extra virgin olive oil
Salt and pepper to taste
Instructions:
Gnocchi
Boil whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through a potato ricer or vegetable mill into a large mixing bowl.
Make a well in the center of potatoes and sprinkle all over with flour. Place eggs and salt in center of well and stir with a fork. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead for another 4-5 minutes until the dough is dry to the touch.
Use your hands to roll dough into approximately ¾-inch diameter dowels and cut into 1-inch-long pieces. Place on a lightly floured sheet tray.
Drop into a pot of lightly salted boiling water and cook till they float to the top (about 1 minute). As they float, remove them and place into an ice bath. Let sit in the ice bath several minutes to ensure that they have all cooled.
Drain off water and ice, and lightly coat with extra virgin olive oil.
Gnocchi with Shrimp, Clams, and Mussels
Heat a large sauté pan on high. Pour olive oil in bottom of pan.
Place shrimp and tomatoes in pan and toss together.
When shrimp are halfway cooked (2-3 minutes), add mussels, garlic, shallots, and fresh herbs and deglaze with white wine.
Add clams, lemon juice, and gnocchi and cook till mussels have opened and sauce has reduced by half (3-4 minutes).
Check seasonings, and add salt and pepper to taste.
Transfer to a big serving bowl and serve immediately.