· recipe ·
Gnocchi with Clams, White Wine and Garlic
Clam liquor carries much of the shellfish's briny flavor. A fine sieve catches any grit before that liquid becomes part of a butter sauce.
Time and servings
- Prep
- 45 min
- Cook
- 75 min
- Total
- 120 min
- Servings
- 4
Nutrition per serving
- Calories
- about 510
- Protein
- 25 g
- Fat
- 15 g
- Carbs
- 63 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Reduce the wine
Strain the clam liquor through a fine sieve and reserve it. Melt half of the butter in a wide skillet, thinly slice the garlic, and cook it until fragrant without browning. Add the white wine and simmer until reduced by half.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Build the clam sauce
While the water heats, add the reserved clam liquor and cayenne. Simmer for 3 minutes, then lower the heat and swirl in the remaining butter. Keep the sauce below a hard boil.
Cook the clams briefly
Add the clam meat to the sauce and cook gently over medium-low heat just until it is opaque and reaches 145°F63°C. Remove from the heat as soon as it is cooked.
Poach the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float and transfer them directly to the clam sauce.
Finish with lemon and parsley
Finely grate half of the lemon zest, squeeze in 1 tablespoon15 ml lemon juice, and chop the parsley. Fold the zest, juice, and half of the parsley through the pan; serve with the remaining parsley.
