- 3 each Tomatoes, halved
- 2 each Lemons, quartered
- 1/4 C Olive oil
- 4 cloves Garlic, finely chopped
- 2 each Shallots, chopped
- 1/2 Lb Clams, rinsed and scrubbed
- 1/2 tsp Salt
- 1/2 Lb Mussels, blue, fresh, rinsed and scrubbed
- 1/2 C White wine
- 2 14-Oz cans Mussels, canned
- 4 servings Gnocchi
- 2 TBS Parsley, chopped
- 2 TBS Basil, chopped
- 1 C Sea salt
- 2 each Idaho® potatoes
- 2 cloves Garlic, unpeeled
- 2 each Egg yolks
- 2 tsp Salt
- Nutmeg to taste
- 1 C All-purpose flour
- 2 TBS Olive oil
- 1 clove Garlic, peeled, thinly sliced
- 3 tsp Chives, chopped
- Salt and freshly ground black pepper as needed
- Heat 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.
- Preheat oven to 350 degrees F. 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.
- Note: This recipe is adapted from "The New American Table" by Marcus Samuelsson, (John Wiley & Sons, Inc., 2009).
Yield: 6 servings, 4 Gnocchi servings