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Ingredients
for
4
Potato Gnocchi with Mussels and Pesto
30 min.
Time:
Ingredientsfor
- For the clams
- 500 grams Gnocchi (finished product)
- 500 grams mussels
- 40 grams Crème fraiche
- 2 Tbsps finely grated Parmesan
- 500 milliliters dry white wine
- 2 onions
- 1 tsp olive oil
- salt (and)
- freshly ground peppers
Preparation
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.