Rice Gnocchi with Mussels and Cherry Tomatoes

Rice gnocchi with mussels and cherry tomatoes is a dish inspired by the flavors of the sea with an Italian twist. A dish that can be considered a fusion between Italian and Asian cuisine. Here’s how to prepare them:

Ingredients

• 300 g of rice gnocchi
• 500 g of mussels, already cleaned
• 250 g of cherry tomatoes (cherry or datterino type are better)
• 2 cloves of garlic
• 1 chili pepper (optional)
• Fresh parsley to taste
• Extra virgin olive oil
• Salt and pepper to taste
• A glass of white wine

Preparation

1. Rinse the mussels well under running water and set them aside.
2. In a large frying pan, fry the garlic cloves with a drizzle of extra virgin olive oil. If you like a spicy note, you can add the chili pepper sliced into rings.
3. Add the mussels to the pan and deglaze with a glass of white wine. Cover with a lid and cook for a few minutes until all the mussels have opened. Discard any that don’t open.
4. In the meantime, cut the cherry tomatoes in half, and once the mussels are ready, add them to the sauce and cook for a couple of minutes. Season with salt and pepper.
5. Boil the rice gnocchi in a pot with plenty of salted water, following the cooking times indicated on the package (they are usually very quick).
6. Drain the rice gnocchi and transfer them to the pan with the mussels and cherry tomatoes. Sauté everything for a couple of minutes so the gnocchi are well-flavored.
7. Sprinkle with chopped fresh parsley before serving.

If you wish, you can also pass the shelled mussels in the sauce for a more refined experience or leave them in the shell for a more rustic and visually appealing effect. Serve hot and enjoy!

Curiosity

Rice gnocchi, typical of Asian cuisine, lend themselves very well to culinary fusions with Mediterranean ingredients. In this case, the mussels and cherry tomatoes add a taste of the sea that pairs perfectly with the lightness of the rice gnocchi.