Gnocchi with Mussels and Clams
Recipe by Marcus Samuelsson, Chef-owner of Aquavit in New York City, New York.
1 cup sea salt
2 Idaho® potatoes
2 cloves garlic, unpeeled
2 egg yolks
2 teaspoons salt
Nutmeg to taste
1 cup all-purpose flour
2 tablespoons olive oil
1 clove garlic, peeled, thinly sliced
3 teaspoons chives, chopped
Salt and freshly ground black pepper as needed
3 tomatoes, halved
2 lemons, quartered
4 tablespoons olive oil - divided use
4 cloves garlic, finely chopped
2 shallots, chopped
1/2 pound clams, rinsed and scrubbed
1/2 teaspoon salt
1/2 pound mussels, blue, fresh, rinsed and scrubbed
1/2 cup white wine
2 (14-ounce) cans mussels
2 tablespoons fresh flat-leaf parsley, chopped
2 tablespoons chopped basil
- For Gnocchi: Preheat oven to 350°F (175°C). Spread sea salt on sheet pan. Arrange potatoes and garlic on salt and roast in oven for 30 minutes. Remove garlic from pan and continue to roast potatoes until very tender, about another 30 minutes.
- Remove potatoes from oven and let cool slightly, then peel potatoes and garlic and put through ricer into medium bowl. Add egg yolk, salt and nutmeg to potatoes and mix well. Add flour and knead until dough forms. Try not to overwork dough; it will result in a heavier dumpling. Wrap dough in plastic wrap and let rest for 20 minutes.
- Divide dough in half and roll each half into 1/2-inch thick ropes on a floured work surface. Cut each rope into 1/2-inch long pieces and press tines of fork into each piece to make grooves in surface. Place gnocchi on parchment-lined sheet tray lightly sprinkled with flour. (At this point, gnocchi can be covered with plastic wrap and frozen).
- Bring large pot of salted water to boil. Working in batches, drop dumplings into water and simmer until they float to top, about 3 minutes. Remove with slotted spoon and place in ice bath for 30 seconds. Remove gnocchi from ice bath and reserve, refrigerated.
- To reheat potato dumplings, heat 2 tablespoons of olive oil over high heat in large sauté pan. Add dumplings and sliced garlic and sauté for about 1 minute. Season with salt and pepper. Toss with chives.
- For Sauce: Preheat grill pan over high heat. Brush tomatoes and lemons with 1 tablespoon olive oil. Place on grill and cook until softened, about 4 minutes; turn and grill for another 4 minutes Remove from grill and cut tomato into quarters. Set aside.
- Heat 2 tablespoons olive oil in large pot over medium heat. Add garlic and shallots and sauté until softened, about 3 minutes Add clams and salt and sauté for 5 minutes, then add blue mussels and wine and cover pot. Simmer until clams and mussels open, about 4 minutes. Remove from heat and stir in canned mussels.
- In large sauté pan, heat 1 tablespoon of olive oil over medium heat. Add gnocchi and sauté until heated through, about 3 minutes. Fold in grilled tomatoes, parsley and basil.
- To Serve: Divide gnocchi between 6 bowls. Top with even amount of clams and mussels. Garnish with grilled lemon quarters.
Makes 6 servings.
Recipe and photograph courtesy of the Idaho Potato Commission.