Today guys I would like to read a request from a kind user:
Hi Alice, I am writing to ask you if you can help me with the Valentine's Day menu. I already have a fish menu in mind, but I have not yet found a first course that could excite me. I would like something special, maybe that could recall the red color of the party of lovers. Can you help me? Thank you, Morena.
Of course dear Morena: with pleasure I would like to propose red gnocchi with clams! Let's see immediately what we need.
Video of the Recipe
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Identity Card of the Recipe
- 150 KCal Calories per serving
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Ingrediants
For the gnocchi
- About 500 g of potatoes
- About 100-120 g of white flour type 00
- q.s. of salt
- 1 tablespoon of Alchermes
- 1 heaped tablespoon of tomato paste
For the dressing
- 1 clove of garlic
- 1 sprig of parsley
- 1 pinch of red pepper
- 500 g of clams
- 2 tablespoons of extra virgin olive oil
Materials Needed
- Pot for cooking potatoes
- Pot for cooking gnocchi
- Pastry board
- Die for gnocchi or fork tines
- Potato masher
- Pan with lid
- Bowl for clams
- Skimmer
- Scoop
Preparation
- First clean the clams: it is advisable to soak them in lightly salted water to remove all traces of sand. For a more thorough cleaning, it is recommended to change the water a couple of times, every hour.
- Wash the potatoes and scrub them thoroughly to remove any traces of soil. Boil the potatoes (unpeeled) for about 45 minutes, until soft.
- Once soft, remove the potatoes from the water and peel them, using a small knife.
- Mash the potatoes while they are still hot with the special tool. Leave to cool for a couple of minutes.
Useful tips for flawless potato gnocchi
Why boil potatoes in their skins?
In this way, the properties of the potatoes will be preserved, while at the same time preventing them from filling up with water.
The choice of potatoes for gnocchi is important: for these types of preparation, we recommend white and very floury potatoes, which do not require too much flour.Why lay them on the counter and let them cool?
This way, the potatoes will require less flour to prepare the gnocchi.
It is also advisable to mash the potatoes while still hot to avoid the formation of annoying lumps.- Combine, in the center of the mashed potatoes, a spoonful of tomato paste and a spoonful of alchermes. Add as much flour as necessary to obtain a soft but not sticky dough: about 100-120 g will be enough, depending on the type of potato used. Divide the dough into 4-5 parts and obtain long cords. Cut the cord into small pieces and obtain balls.
- Roll each ball along the special die for gnocchi or make light streaks with the fork tines.
- Bring a saucepan with the water to boil.
- At this point proceed with the preparation of the clams. Heat 2 tablespoons of oil in a pan: flavor the oil with a clove of garlic and a pinch of chilli. Add the well rinsed and drained clams, then cover with the lid, maintaining a high flame to make them open.
The right idea
To speed up the time, you can also buy clams already shelled!- Dip the gnocchi into the water and drain them as soon as they float. Season the gnocchi in the clam sauce, taking care not to break them with the shells of the molluscs. Turn off the heat and serve with plenty of parsley.
Alice's comment - PersonalCooker
This dish is perfect for the Valentine's Day menu: the dumplings of love are truly unique in taste and color. You see there is no need to go to a restaurant to surprise your boyfriend try to organize a romantic dinner and you will hit the mark. !Nutritional values and Health Comment on the recipe
Gnocchi Rossi alle Vongole are a low-energy first course. Calories are mainly provided by complex carbohydrates, followed by proteins (some of which have a high biological value) and finally fats (mainly monounsaturated); fiber and cholesterol are quite moderate.
The Gnocchi Rossi alle Vongole are suitable for any type of diet, both for slimming and against metabolic diseases (as long as the portions are adequate).
The average quantity of Gnocchi Rossi alle Vongole is about 200-250g (300-375kcal) - with shellfish already shelled.
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