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Gnocchi allo scoglio

17/11/2023

I can guide you in preparing gnocchi allo scoglio, a dish that combines the Italian tradition of potato gnocchi with the flavors of the sea. Here is the recipe:

Ingredients

  • 500 g of potato gnocchi
  • 200 g of mussels
  • 200 g of clams
  • 150 g of squid
  • 150 g of shrimp
  • 200 g of cherry tomatoes
  • 2 cloves of garlic
  • Parsley to taste
  • Extra virgin olive oil
  • Red pepper flakes (optional)
  • Salt to taste
  • White wine, a glass

Preparation

  1. Start by cleaning the mussels and clams well. Put them in salted water for at least an hour to let them release the sand.
  2. Drain the seafood and put it in a pan with a clove of garlic and some oil. Cover and let them open over high heat, then remove those that have not opened.
  3. Shell some of the mussels and clams, keeping some whole for the final decoration of the dish.
  4. Cut the squid into rings and clean the shrimp (if not already done).
  5. In a large pan, sauté the remaining garlic in extra virgin olive oil. If you like, also add some red pepper flakes.
  6. Add the squid and let them brown for a few minutes, then deglaze with white wine.
  7. Add the cherry tomatoes cut in half and cook for a few minutes.
  8. Add the shrimp and the shelled mussels and clams. Season with salt and let it flavor for a few minutes.
  9. In a separate pot, cook the gnocchi in plenty of salted water. When they float to the surface, drain them and transfer them into the pan with the seafood sauce.
  10. Sauté the gnocchi with the sauce to flavor them well.
  11. Serve immediately, garnishing with chopped parsley and the whole mussels and clams you set aside.

Curiosity

Gnocchi allo scoglio are an excellent synthesis of land and sea. In some Italian coastal regions this dish is very common and is often personalized with the use of local fish and seafood. It is a perfect dish for those who love the intense and briny flavors that the sea offers.

For a complete experience, you could pair gnocchi allo scoglio with a fresh and mineral white wine, such as a Falanghina or a Verdicchio, which contrast well with the richness of the dish.