Authentic home cooking from Italy, with US measurements. 
Potato Gnocchi with Seafood, Pesto, and Toasted Pine Nuts
You can use mussels, clams, or a mix of both, or even bay scallops. In the photo, only mussels were used.
Potato Gnocchi with Seafood, Pesto, and Toasted Pine Nuts
You can use mussels, clams, or a mix of both, or even bay scallops. In the photo, only mussels were used.
Open in Cookpad AppSteps
- 1
Open the FRESHEST seafood separately and save the cooking liquid. For clams, sauté a clove of red garlic in a pan until golden, then add the clams to open. Remove at least half of the shellfish from their shells.
- 2
Toast the pine nuts in a nonstick pan over high heat for 5 minutes.
- 3
Make fresh pesto using only basil and extra virgin olive oil.
- 4
Cook the gnocchi (for less time than the package suggests) in unsalted water.
- 5
Gently mix the pine nuts, seafood, and gnocchi in a large pan. Adjust the salt using the reserved clam liquid and toss everything together for 2 minutes. Add the pesto at the end and serve.
- 6
Enjoy with Malvasia or Sauvignon wine.
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