Gnocchi stuffed with red cabbage pesto & ginger and clams
Ingredients to choose
-
red cabbage pesto & ginger
100 gr
-
egg
1
-
corn starch
15 gr
-
potatoes
300 gr
-
flour
80 gr
-
parmigiano cheese
15 gr
-
clams
150 gr
-
Ricotta cheese
80 gr
-
sweet and sour red pepper drops
50 gr
-
chili threads to decorate
Just enough
-
parsley
Just enough
-
Garlic
Just enough
-
white wine
1 glass
-
Salt and pepper
Just enough
-
Extra virgin olive oil
Just enough
How to prepare it
- cook the potatoes in the oven wrapped in foil for about 40 minutes at 180 degrees
- once cooked, peel and mash them
- combine the potatoes, flour, starch, egg, parmesan, salt and pepper and mix until you obtain a consistent, dry mixture
- prepare the filling: combine the ricotta and the red cabbage pesto & ginger
- sauté the garlic and parsley in a pan. Add the clams and deglaze with the white wine. Cover and lower the heat until the clams are open
- roll out the potato dough with a rolling pin, cut out the desired size, fill and close into a tortello shape
- cook in plenty of salted water until the gnocchi come to the surface
- finish cooking the gnocchi in the pan with the clams
- plate with the pepper drops, parsley and chilli threads
- serve
