Red potato gnocchi with “Il Casone 1729” extra virgin olive oil served with peppered mussels

Andrea Mattei

INGREDIENTS

For 4 people

For the gnocchi
250 g of red potatoes
120 g of flour

For the filling
200 g of red potatoes
100 g of “Il Casone 1729” extra virgin olive oil
75 g of blended parsley

For the sauce
250 g of shelled mussels
2 lemons
6 cloves of garlic
2 San Marzano tomatoes
250 g of Tuscan bread
300 g of extra virgin olive oil
100 g of sugar
salt
1 dl of white wine

 

METHOD

For the gnocchi
Steam the potatoes with the skin, peel and mash. Add the flour and mix together quickly.

For the filling
Cook the steamed potatoes with the skin, then peel and mash them. Dress with the oil and the blended parsley and spoon into an icing bag with a smooth nozzle.

Roll out the dough, fill and cut the gnocchi.
Peel the lemon and cut into strips. Blanche in boiling water and candy in the juice of two lemons and 50 g of sugar.
Candy the cloves of garlic in the extra virgin olive oil and cut into strips.
Peel the tomatoes and cut into wedges. Remove the seeds and cook in the oven at 120 °C for about 30 minutes with extra virgin olive oil, salt and sugar.
Make breadcrumbs and toast them in the oven.
Gently fry the remaining cloves of garlic with extra virgin oil, add the mussels and cook with the white wine. Add the candied lemon, candied garlic and tomatoes and cook in the water used to cook the mussels.
Cook the gnocchi in salted water, then drain them and toss in the sauce prepared earlier, garnishing with the breadcrumbs.

 

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Andrea Mattei

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Raviolo with “Il Casone 1729” extra virgin olive oil served with cacio and amber jack pepper
A recipe presented at
Identità Milano 2010