Bille and Victor’s Gnocchi with Mussels, Wild Garlic, and Parmesan

DIFFICULTY
Average Average
PREP TIME
Under 2 Hrs. Under 2 Hrs.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
2-4 2-4
Bille and Victor’s Gnocchi with Mussels, Wild Garlic, and Parmesan
Main INGREDIENTS
  • Fish & Seafood
  • Cheese
FOR THIS RECIPE WE LOVE TO USE
Ingredients
Method

Ingredients

  • 1 kg mealy baking potatoes (varieties like Bricarta and Maris Piper are especially suitable)
  • 200 g fine wheat flour
  • A pinch of salt
  • 2 kg mussels
  • Good Parmesan cheese
  • 150 g chopped wild garlic (can be substituted with parsley)
  • 1 lemon
  • 50 g cold butter in cubes
  • White wine (preferably dry)
  • Method

  • 1
    Start by pricking holes in the skin of the baking potatoes for your gnocchi with a roasting needle or a fork. Then bake them for 1 hour at 180°C. Meanwhile, set a pot with about 5 liters of water to boil.
  • 2
    Halve the baking potatoes as soon as they come out of the oven and let them steam off for a few minutes before mashing the insides through a sieve (a drum sieve works best) with a plastic dough scraper.
  • 3
    Weigh the mashed potatoes, add 20% fine wheat flour and 1.5% fine salt, and knead the dough into a homogeneous mass with your hands. It is important that the dough mass is still warm when you knead it.
  • 4
    Sprinkle a handful of flour on the table, roll the dough mass into ‘sausages’, and cut it into the desired gnocchi size.
  • 5
    Carefully pour the gnocchi into the pot of boiling water until they come to the surface. Once they have drained, place them in the refrigerator.
  • 6
    Rinse your mussels in cold water and clean them thoroughly of beards and other impurities.
  • 7
    Place half of your mussels in a pot with cold water just enough to cover them and let them simmer for about 30 minutes. It is important that it does not boil!
  • 8
    Strain the mussels and the broth through a cloth and reduce the strained broth until you think the taste is just right.
  • 9
    Steam the remaining mussels in white wine in a pot with a lid until they open. If there are mussels that do not open, they are dead and should be discarded.
  • 10
    Remove the mussels from their shells and place them in a bowl in the refrigerator.
  • 11
    Now pour your mussel broth into a sauté pan and heat it slowly over low heat.
  • 12
    When the mussel broth is warm, add the gnocchi to the warm broth and season with salt and freshly squeezed lemon.
  • 13
    When the gnocchi are also warm (if they get too much heat, they become mushy), toss the mussels, cold butter, and wild garlic into the dish until the sauce thickens.
  • 14
    Serve in deep plates, and grate plenty of fresh Parmesan on top.