The gnocchi with mussels and saffron they are a delicious first course that plays on the very successful balance of flavors and textures. The potato gnocchi made at home, they enhance a simple but exquisite condiment with sweetness and softness.
Ingrediants
- 1 kg of potato gnocchi
- 350 g of tomato pulp
- 1 kg of mussels
- 1 clove of garlic
- 1 sachet of saffron
- fresh parsley
- extra virgin olive oil
- salt
- black pepper
The recipe for gnocchi with mussels and saffron is a perfect idea to bring a first course of fish that is not the usual pasta.
Let’s start with potato gnocchi, homemade because they are undoubtedly tastier, healthier and even easier, and season them with a gravy simple but very tasty that is prepared in half an hour. A combination of flavors and a game of simple but refined textures.
Among the many gnocchi recipes, if you want to try some alternatives to the super classic Gnocchi with tomato and basil, we recommend others winning pairs: the Gnocchi with salmon and double pepper, to stay on the subject of fish, the Gnocchi alla Sorrentina with sausage if you are looking for something more robust and finally the Gnocchi with cabbage and hazelnuts for a option vegetarian.
OTHER TASTY RECIPES: Gnocchi with radicchio and saffron, Gnocchi with pumpkin, leek and sage, Gnocchi with hake flavored with mint
How to prepare: Gnocchi with mussels and saffron
- Execution
- average
- Preparation time
- 30 min
- Cooking time
-
20 min – 25 min
- Portions
-
4
How to prepare: Gnocchi with mussels and saffron
Prepare the potato gnocchi following our basic recipe. Then dedicate yourself to cleaning the mussels (wash them carefully under running water with the help of a steel wool) and once finished, transfer the mussels to a large, covered pot, placed on a high flame. When the shells are all open, remove from heat and shell the molluscs.
Place a large pot full of water on the stove and bring it to a boil. Meanwhile, heat two tablespoons of oil in a large pan and allow the garlic clove to flavor, which must then be removed. Add the mussels, the tomato pulp and cook over medium-low heat for 10 minutes. Shortly before the end, add the saffron dissolved in a finger of warm water, salt and pepper. Boil the gnocchi and when they come to the surface, collect them with a skimmer, transferring them directly to the pan with the sauce. Move the gnocchi gently for a couple of minutes so that they season evenly without breaking.
Divide the gnocchi with mussels and saffron into individual plates, complete with a little chopped parsley and serve immediately.
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