Potato gnocchi with clam sauté and Lugana Riserva with cream

Potato gnocchi with clam sauté and Lugana Riserva with cream

Ingredients

  • 500 gr of clams
  • 200 ml of Lugana Riserva
  • 100 ml dairy cream
  • 1 kg of potatoes for the gnocchi
  • 350 gr of “00” flour
  • 2 garlic cloves
  • olive oil to taste
  • 5/6 celery sticks

Directions

  1. Wash the potatoes and start boiling them in a pot filled with water. When they are done, gently peel the skins off and mash them using a potato masher. Transfer the mixture onto a pastry board and start adding flour until you get a smooth and easy to work with mixture. Shape your gnocchi and set them aside on a floured cloth.

  2. Brown some garlic in a cooking pan. Then add the celery and clams that have been previously soaked in salted water overnight. Cover everything with a lid. Remove the clams one by one once they open up, but keep the cooking water aside, as it will be needed for the sauce later.

  3. In a frying pan reduce the cream to 1/3 of its initial volume.

  4. Cook the gnocchi in a pot with generously salted water, then move them to the frying pan, adding the leftover clam water.

  5. Serve the finished dish by placing the gnocchi in a creamy sauce on a flat plate. Decorate with lines of cream and white wine dots