Gnocchi with seafood
Procedure
- 400 g potato gnocchi
- 600 g Seafood
- Tomatoes in oil
- 0.5 glass dry white wine
- 0.5 glass of water
- 2 cloves of garlic
- 4 stalks of parsley
- Parsley
- Sale
- How many of you have been waiting for the release of the new season of Mare Fuori? 🌊 For the occasion, I've put the sea inside this dish of gnocchi on...
- How many of you have been waiting for the release of the new season of Mare Fuori? 🌊 For the occasion, I've put the sea inside this dish of gnocchi on...
- How many of you have been waiting for the release of the new season of Mare Fuori? 🌊 For the occasion, I've put the sea inside this dish of gnocchi on...
- How many of you have been waiting for the release of the new season of Mare Fuori? 🌊 For the occasion, I've put the sea inside this dish of gnocchi on...
- How many of you have been waiting for the release of the new season of Mare Fuori? 🌊 For the occasion, I've put the sea inside this dish of gnocchi on...
In a large skillet, prepare the base with the tomato oil, chopped sun-dried tomatoes, garlic, and parsley stalks. Fry over low heat.
Remove the parsley stems and garlic, raise the heat, and add the previously drained seafood. Deglaze with white wine, and when the alcohol has evaporated, add the half glass of water and cover with a lid.
After about two minutes, remove the lid and separate the open seafood from the sauce. Shell the lupins and clams and set aside. Thin the sauce in the pan with half a glass of water.
Add the gnocchi directly to the pan; cook for 3 minutes, stirring vigorously. Once the heat is off, add the shelled seafood and stir well.
Plate very generously, decorate with clams and parsley and now… don't worry, boy, o' mare, stay in this dish .
