Dumplings with cherry tomatoes, pesto, and mussels
- Lactose Free
- Energy Kcal 477
- Carbohydrates g 53.4
- of which sugars g 4.6
- Protein g 23.1
- Fats g 19
- of which saturated fat g 4.76
- Fiber g 4.1
- Cholesterol mg 162
- Sodium mg 874
- Difficulty: Average
- Prep time: 60 min
- Cook time: 55 min
- Serving: 4
- Cost: Average
PRESENTATION
Chicche con pomodorini pesto e cozze is this delicious summer dish from Liguria that really captures the essence of Mediterranean food. So here's the thing: these small potato gnocchi, or chicche, are just the right size to soak up every bit of the herby pesto alla genovese. Seriously good. This pesto gnocchi is all about the freshness and simplicity of Italian gnocchi recipes from the coast. In Liguria, they really really know their pesto, using fragrant basil, a touch of garlic, pine nuts, cheese, and some high-quality olive oil.
And look, toss in juicy, sweet cherry tomatoes and add mussels right out of the shell—you're talking about a plate that’s not only colorful but also super tender and moist from all those wonderful juices. It's the kind of meal that makes you want to sit outside with friends, maybe a cold drink in hand, just digging in without any fuss. Honestly, it's perfect.
This mussels recipe is just right for when you want something special but easy after a day at the beach. Really, the mix of tangy cherry tomatoes, the briny taste of mussels, and classic Ligurian pesto gives you those crisp, summery vibes. The chicche, smaller than regular potato gnocchi, hold onto every bit of the sauce, making each bite a really good surprise—sometimes extra basil, a burst of tomato, or just pure silky mussel.
Folks in Liguria love this combo. And you know what? When the seafood is fresh, it’s the ultimate choice for anyone seeking gnocchi with cherry tomatoes that’s different from the usual. It's a fantastic way to bring a taste of Mediterranean cuisine into your home, using easy gnocchi recipes that feel fun and full of energy. Plus, grab some fresh basil and the best mussels you can find, and you’re already halfway to a summer feast. Enjoy the sunshine on your plate—honestly, it’s as refreshing as a cool sea breeze.
INGREDIENTS
- for the dumplings
- Potatoes 1.1 lbs (500 g)
- Type 00 flour 1 ¼ cup (150 g)
- Fine salt 1 pinch
- Eggs 1
- for the sauce
- Mussels 2.2 lbs (1 kg)
- Thyme 3 sprigs
- Oregano 3 sprigs
- Cherry tomatoes 2.67 cups (400 g)
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- for the pesto
- Garlic 1 clove
- Coarse salt 1 pinch
- Extra virgin olive oil 3 ½ tbsp (50 ml)
- Basil 0.9 oz (25 g)
- Pecorino cheese 0.5 oz (15 g) - to grate
- Pine nuts 2 ½ tsp (7 g)
- Parmigiano Reggiano PDO cheese 1.1 oz (30 g) - to be grated
How to prepare Dumplings with cherry tomatoes, pesto, and mussels
To make the dumplings with cherry tomatoes, pesto, and mussels, start by preparing the dumplings: wash the potatoes and, without peeling them, put them in a pot with salted water 1 and let them boil. While still hot, peel them 2, and mash them with a potato masher 3
and place them on a work surface where you have arranged the flour in a fountain with a pinch of salt 4. Knead everything until you get a compact but at the same time soft mixture. At this point, add an egg 5 and continue kneading to have a lump-free and compact dough 6.
Then, divide the dough into many logs with a thickness of 3/8 inch 7, cut them into pieces of 5/8 inch with a knife or dough scraper 8, and gradually place them on a floured tray 9.
Meanwhile, prepare the Genoese pesto (Pesto alla genovese): place the peeled garlic in the mortar, start pounding, and when the garlic has turned into a cream, add the basil leaves 10 together with a pinch of coarse salt, which will help crush the fibers better and maintain a bright green color. Then, crush the basil against the mortar walls by turning the pestle 11. Continue like this until a bright green liquid comes out of the basil leaves, then add the pine nuts and start pounding again to turn into cream. Gradually add the cheeses, continuously stirring, and lastly, pour the extra virgin olive oil in a thin stream 12, always stirring with the pestle.
Mix the ingredients well until you get a homogeneous sauce 13. Set the pesto aside and take care of the mussels. How to Clean and Open Mussels: rinse them under fresh running water. With the back of a knife blade, remove all the incrustations, and manually remove the beard. Still under fresh running water and using a steel wool pad 14, scrub the mussels vigorously to remove all impurities. Cook the mussels by placing them in a pot with a drizzle of olive oil and a clove of garlic 15, cover them with a lid, and let them open spontaneously over high heat, it will take about 5 minutes.
Remove all the shells and keep the mussels in a small bowl 16, along with their cooking water. Wash the cherry tomatoes and cut them in half 17. Cook the cherry tomatoes in a pan with a drizzle of olive oil and chopped aromatic herbs 18 for 10 minutes,
then add the mussels with their water 19, continue for another 5 minutes, and then incorporate the pesto 20, stir to flavor 21 and turn off the heat.
Put a pot with plenty of salted water on the stove and bring it to a boil, cook the dumplings for a few minutes 22, drain them as soon as they surface 23, and pour them into the pan with the sauce. Let the preparation flavor for a few seconds over medium heat and then serve the dumplings with cherry tomatoes, pesto, and mussels well hot 24!