Rice gnocchi with mussels and cherry tomatoes

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Rice gnocchi with mussels and cherry tomatoes
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it es fr de br
428
Calories per serving
  • Lactose Free
  • Energy Kcal 428
  • Carbohydrates g 71.6
  •   of which sugars g 2.7
  • Protein g 17.5
  • Fats g 7.9
  •   of which saturated fat g 1.31
  • Fiber g 2.3
  • Cholesterol mg 100
  • Sodium mg 738
  • Difficulty: Average
  • Prep time: 40 min
  • Cook time: 30 min
  • Serving: 4
  • Cost: Average
  • Note + 30 minutes of resting

PRESENTATION

Recipe by
Ivana Ester Marra

Alright, let’s dive into something really exciting: this dish mixes rice gnocchi from Chinese cuisine with a Mediterranean-style sauce featuring mussels and cherry tomatoes. Honestly, it's like the best of both worlds. Rice gnocchi—also called rice dumplings—are so soft and light, way lighter than the potato ones you might know. Seriously good. They’ve got that tender and chewy texture which goes perfectly with seafood.

And look, the mussels bring a fresh, salty punch, while those cherry tomatoes add a sweet and tangy twist—making it familiar yet unique. And pretty much why fusion food fans go crazy for it. You know, making rice gnocchi isn’t as hard as it sounds. You can whip this up even on a busy night without stress. That chewy, moist texture combined with a sauce packed with sea flavors? Super tasty.

Thing is, many dishes try to blend cultures, but this seafood gnocchi really really nails it. The sauce draws on Mediterranean vibes with mussels and juicy, golden cherry tomatoes, making each bite special. No need for fancy ingredients. Just simple rice gnocchi, some fresh shellfish, and colorful veggies. For sure. If you love easy seafood recipes or want a change, this combo is a hit.

The rice gnocchi recipe acts like a sponge, soaking up all that saucy, briny, tender goodness. Whether you are into Asian-inspired gnocchi or just craving something new for dinner, this mix of Asian and Mediterranean flavors is a real winner. It’s one of those meals where you’ll want to dig in and definitely go for seconds, capturing the essence of a successful culinary fusion. Really, just dig in.

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INGREDIENTS

428
Calories per serving
Ingredients for the gnocchi
Rice flour 1 ¼ cup (200 g)
Type 0 flour 1 cup (120 g)
Water ¾ cup (180 g)
Fine salt 1 tsp
for the seasoning
Mussels 2.2 lbs (1 kg)
Pomodori di Pachino (cherry tomatoes) 1 ½ cup (200 g)
Garlic 1 clove
Parsley 1 tuft
Extra virgin olive oil to taste
Fine salt to taste
Preparation

How to prepare Rice gnocchi with mussels and cherry tomatoes

To prepare rice gnocchi with mussels and cherry tomatoes, start by making the rice gnocchi. In a bowl, add the rice flour 1 and gradually add the water 2. Add the salt 3 and mix roughly.

Add the all-purpose flour 4. Knead until you get a soft and non-sticky dough 5. If needed, add more all-purpose flour until fully absorbed. Dust the pastry board with flour, place the dough on it 6;

and form a rectangle, about 3/5 inch thick and 2 3/4 - 3 1/8 inches wide 7. With a sharp knife, cut it into slices about 1/5 inch thick 8. With your fingertips, make slight pressures to give the classic elongated shape of rice gnocchi 9.

Let the gnocchi rest on the pastry board for about half an hour or until cooking time 10, covered with a cloth. Meanwhile, prepare the seasoning. Clean the mussels. Put them in a bowl and rinse under running water 11. Remove the beard with a firm tug. Clean the mussel shells, one by one, with a small knife or a steel wool pad 12. Rinse the mussels again under water.

Heat a pan, add the mussels 13 and cover with a lid. After a few minutes, they will open 14. At this point, open the mussels one by one, removing the seafood and set aside 15. Keep a few whole for garnishing the dish.

Wash the cherry tomatoes and cut them into quarters or pieces 16. In a non-stick pan, sauté the chopped garlic with a bit of olive oil 17. Add the cherry tomatoes 18 and cook until they are soft.

Salt and finally add the mussels 19, sauté for a few moments, and then flavor with chopped parsley 20. Cook the rice gnocchi in abundant salted water for about 12 minutes 21.

Drain and add the gnocchi to the seasoning in the pan 22. Sauté for a few minutes to mix all the ingredients 23 and then serve the rice gnocchi with mussels and cherry tomatoes hot 24.

Storage

The rice gnocchi can be stored in the refrigerator for 2-3 days. They can also be frozen raw, place them on a tray well-spaced and put them in the freezer. Once they are hardened, you can transfer them to freezer bags.

Advice

To enrich the dish, you can also add other seasonal vegetables such as mushrooms, carrots, or zucchinis, sliced thinly.

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