
Main INGREDIENTS
- Fish & Seafood
- Cheese
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)
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Method
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1Start 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.
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2Halve 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.
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3Weigh 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.
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4Sprinkle a handful of flour on the table, roll the dough mass into ‘sausages’, and cut it into the desired gnocchi size.
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5Carefully pour the gnocchi into the pot of boiling water until they come to the surface. Once they have drained, place them in the refrigerator.
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6Rinse your mussels in cold water and clean them thoroughly of beards and other impurities.
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7Place 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!
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8Strain the mussels and the broth through a cloth and reduce the strained broth until you think the taste is just right.
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9Steam 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.
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10Remove the mussels from their shells and place them in a bowl in the refrigerator.
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11Now pour your mussel broth into a sauté pan and heat it slowly over low heat.
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12When the mussel broth is warm, add the gnocchi to the warm broth and season with salt and freshly squeezed lemon.
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13When 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.
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14Serve in deep plates, and grate plenty of fresh Parmesan on top.