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Gnocchi con Cime di Rape, Cozze e Vongole

Gnocchi con Cime di Rape, Cozze e Vongole

Inspired by the flavors of Puglia, this recipe combines the best of the earth and the sea. Potato gnocchi and broccoli rabe marry together with mussels and clams for an exquisite coastal dish with a modern edge.

Gnocchi con Cime di Rape, Cozze e Vongole
(Seafood Gnocchi with Broccoli Rabe, Mussels, and Clams)

Recipe courtesy of Eataly

Yield: 6 servings

For the gnocchi: 
3 ⅓ pound Yukon potatoes
2 ½ cups type 00 flour
1 egg

For the sauce:
2 ¼ pounds mussels
1 pound clams
2 ¼ pounds broccoli rabe
extra virgin olive oil
white wine
2 cloves of garlic
red pepper flakes

Wash and peel the potatoes. Bring a large pot of water to boil and add salt. Boil the potatoes until soft. Drain the potatoes and set aside to let them cool.

Using a potato ricer, press the potatoes through onto a clean work surface. Add the flour and all the other ingredients for the gnocchi to the riced potatoes. Knead very quickly and gently, just until the mixture forms a soft ball. Do not over-knead, or the gnocchi will be chewy and dense.

Divide the dough into four parts. Using the palms of your hands, gently roll each piece into long cylinders. Then, with a serrated knife, cut the cylinders into 2-centimeter pieces. Roll each piece, one by one, on the back of a fork to form ridges on one side. This helps the gnocchi capture the sauce better.

In a large pot of boiling, salted water, blanch the broccoli rabe for a few minutes. Prepare an ice bath. Remove the broccoli rabe and add to the ice bath to cool it down quickly.

In a large pan, heat olive oil. Sauté 1 clove of garlic and chili pepper, being careful not to burn.

Drain the clams to remove any sand. Carefully clean the outside of the mussels with an iron brush and remove the internal beard using a pair of kitchen tweezers.

In a saucepan, fry the remaining garlic, parsley, and chili pepper in a drizzle of olive oil. Add the mussels and clams and cook for about 2 minutes. Pour in the white wine, cover with a lid and cook until mussels and clams begin to open. Filter the water from the mussels with a cloth.

Cook the gnocchi in plenty of salted water and drain them as soon as they come to the surface. Sauté in the pan with the sauce of mussels and clams, adding a little of the cooking water from the mussels and clams. Serve hot.

Buon appetito!