Potato Gnocchi with Mussels and Pesto

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Potato Gnocchi with Mussels and Pesto
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
For the clams
500 grams
Gnocchi (finished product)
500 grams
40 grams
2 tablespoons
finely grated Parmesan
500 milliliters
2
1 teaspoon
Salt (and)
freshly ground Pepper
For the pesto
1
50 grams
finely grated Parmesan
300 milliliters
1 bunch
Salt (and)
freshly ground Pepper

Preparation steps

1.

For the pesto, peel the garlic, coarsely chop and mix with the Parmesan and half of the olive oil. Rinse the basil, spin dry and puree the leaves with the garlic-cheese mixture. Add the remaining olive oil and season with salt and pepper.

2.

Cook the gnocchi according to the package directions and drain well. Peel the onions and chop finely. Saute in the olive oil until translucent, then add the wine and the mussels. Cover and cook until all mussels are open. Remove the shells from the pot and remove the mussel meat. In a pan, simmer the crème fraiche, season with salt and pepper and stir in the pesto. Add the gnocchi, mussels and parmesan and mix gently to coat. Serve the gnocchi with mussels and sauce in shallow bowls and garnish as desired.