| Recipe of the Black Countess Gnocchi with Seafood Ingredients12 fasolari12 cannolicchi12 canestrelli without shells1 kg of potato gnocchi200 g of tomato pulp4 tablespoons of olive oil100 ml of white wine1 bunch of parsley1 bunch of basil1 shallot1 garlic clove Preparation Carefully clean the fasolari and the cannolicchi, then cover them with salted water and leave them to soak for 1 hour. Heat the oil in a pan with the garlic clove and some parsley leaves. When the garlic begins to take on colour, remove it and add the razor claws, the fasolari, the canestrelli and the wine. Open the shellfish, then let them cool down and shell the shellfish. Transfer the molluscs to a bowl and cover them with their filtered cooking liquid. Chop the shallot and fry it in a pan with the remaining oil. Add the tomato pulp and simmer over medium heat for 8 minutes. Add the sauce to the molluscs and their liquid, stir, season with a handful of chopped parsley and basil, leave on the stove for another 1 minute, then turn off the heat. Boil the gnocchi in plenty of boiling salted water and drain them as they come to the surface with a perforated ladle. Pick them up in a bowl, dress them with the seafood sauce and serve them immediately on the table. |
