Gnocchi with clams, zucchini and yellow cherry tomatoes

Name: Gnocchi with clams, zucchini and yellow cherry tomatoes
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 4
Ingredients: Potato gnocchi pasta 1.1 lbs; Zucchini with flowers 1.3 lbs; Garlic 1 clove; Extra virgin olive oil to taste; Fine salt to taste; Clams 2.2 lbs; Garlic 1 clove; White wine 1.7 oz; Extra virgin olive oil to taste; Yellow cherry tomatoes 3 ½ cups; Garlic 1 clove; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste

Lactose Free

Difficulty: Average
Prep time: 40 min
Cook time: 45 min
Serving: 4

PRESENTATION

Colorful, fragrant, and inviting, gnocchi with clams, zucchini, and yellow cherry tomatoes is a main course that encapsulates the flavors and aromas of the sea and the garden. Unlike the classic spaghetti with clams, in this case, you will find soft potato gnocchi that perfectly absorb the intense taste of the seafood. The sauce made with yellow cherry tomatoes, on the other hand, makes the dressing irresistibly creamy, enveloping each ingredient with its silky and delicate consistency. Perfect for making a great impression, the gnocchi with clams, zucchini, and yellow cherry tomatoes reinterpret Mediterranean tradition with a touch of creativity and sophistication!

Also try these gnocchi dishes with clams:

Gnocchi with clams and turnip tops
Gnocchi allo scoglio
Potato dumplings with pesto, mussels, and clams

INGREDIENTS

Potato gnocchi pasta 1.1 lbs (500 g)

Zucchini 1.3 lbs (300 g) - with flowers

Garlic 1 clove

Extra virgin olive oil to taste

Fine salt to taste

For the clams: Clams 2.2 lbs (1 kg); Garlic 1 clove; White wine 1.7 oz (50 g); Extra virgin olive oil to taste

For the yellow cherry tomato sauce: Yellow cherry tomatoes 3 ½ cups (500 g); Garlic 1 clove; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Gnocchi with clams, zucchini and yellow cherry tomatoes

To prepare the gnocchi with clams, zucchini, and yellow cherry tomatoes, first focus on the cleaning of the clams: rinse them several times under running water, discarding any open or broken ones. Then soak the clams 1 and add coarse salt; this way, the clams will easily purge the sand. Leave them to soak for a couple of hours, and if you notice sand at the bottom, repeat the process until you see no more sand. Cut the cherry tomatoes into 4 wedges 2. In a pan, flavor the oil with the crushed garlic clove 3.

Add the cherry tomatoes 4, season with salt 5, and add the basil 6. Cook over medium-low heat for about 30 minutes.

Remove the garlic 7 and transfer everything into a jug, then blend with an immersion blender until you obtain a smooth sauce 8. For an even smoother sauce, strain it through a sieve into a bowl 9 and set aside.

In a pan, sauté a garlic clove with a drizzle of oil for a few minutes 10, then add the clams 11 and deglaze with white wine 12.

Cover with a lid 13 and cook over medium-high heat for 1-2 minutes, just long enough for them to open. Transfer the clams to a bowl 14 and strain the liquid into a bowl through a sieve 15.

Shell the clams 16, keeping some aside with the shell for plating. Leave them soaking in the previously filtered liquid 17. Move on to the zucchinis: remove the flower 18.

Cut the zucchini into 1/4 inch cubes 19. Remove the pistil from the flowers and cut them into pieces. In a pan, pour a drizzle of oil, add the garlic, and sauté for a few minutes. Add the zucchini 20 and cook over medium heat for about 7 minutes, then season with salt 21.

Now pour in the cherry tomato sauce 22, the flowers 23, a few tablespoons of the clam cooking stock 24, and keep warm.

Meanwhile, cook the gnocchi in plenty of salted water 25. As soon as they float to the surface, drain them directly into the pan 26 and add the shelled clams 27.

Pour a drizzle of oil 28 and mix. Plate and complete with the whole clams set aside 29. Your gnocchi with clams, zucchini, and yellow cherry tomatoes are ready to be served 30!

Storage

It is recommended to consume the gnocchi with clams, zucchini, and yellow cherry tomatoes freshly cooked. If necessary, you can store them in the fridge, in a closed container, for 2 days.

The yellow cherry tomato sauce can be frozen.

Tip

If you don't have yellow cherry tomatoes, you can also use other types of cherry tomatoes, preferably sweet ones like datterini: the flavor will be less delicate, but equally tasty!

For a seafood-free alternative, you can omit the clams and enrich the dressing with crumbled feta or shavings of salted ricotta when plating.

For the translation of some texts, artificial intelligence tools may have been used.