A decidedly special way to prepare gnocchi is to accompany them with a seafood product.
Gnocchi with clams and cherry tomatoes in addition to being delicious is a dish that is beautiful to look at and delights the eye as well as the taste.
How to make gnocchi clams and cherry tomatoes?
The preparation is typical for cooking gnocchi and especially for preparing clams.
All accompanied by simple ingredients such as tomatoes, garlic and olive oil.
Let’s follow all the recipe steps to prepare perfect gnocchi clams and cherry tomatoes.
- 2 lb. of clams
- 14 oz of potato gnocchi
- 1 cup of cherry tomatoes
- 2 cloves of garlic
- parsley to taste
- 1/3 cup of white wine
- extra virgin olive oil to taste
- salt and pepper to taste
Clean the clams: remove any broken ones and rinse them under running water.
Then pour them into a large saucepan, cover with a lid and cook them over high heat until they open.
Remove them from the heat, discard the ones left unopened, arrange the others in a bowl and strain their broth through a very fine weave strainer.
Shell about 2/3 of them and keep them aside.
Then take another frying pan, pour in a generous amount of EVO oil and sauté two cloves of garlic.
Add the cherry tomatoes and cook for about 10 minutes.
At this point remove the garlic cloves, pour in the shelled clams and deglaze them with half a glass of white wine.
Once the wine has evaporated completely, add their strained liquid, season with salt and pepper, add the potato gnocchi and cook until done.
Sprinkle with chopped parsley, add the remaining clams and serve!
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