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Seafood Gnocchi
The best seafood combined with super-easy homemade gnocchis? These are Ralph’s Seafood Gnocchi.
This recipe is ideal for 4 people as main dish.
500g ricotta
100g grated Parmesan
250 g flour
Nutmeg
100g grated Parmesan
250 g flour
Nutmeg
2-3 anchovies
Peperoncini
1 spoons salted capers
3 smashed garlics
Black pepper from the mill
3-4 spoons of olive oil
250g Datterini tomatoes
2 hands full of amazing seafood of your choice, for example:
– Vongole
– Carabinieros
– Calamares
Salt
Method
Place the ricotta in a bowl and mix with the Parmesan and flour, then season with nutmeg. Shape the dough into strands and form “gnocchi.” Cook in boiling salted water for about 3-5 minutes.
Roughly crush the anchovies, pepperoncini, capers, and garlic and fry them with the pepper in a large pan with olive oil. Add the seafood. If desired, flambé with a little grappa and simmer with the tomatoes and a little pasta water for about 5 minutes.
Add the gnocchi and mix.
Roughly crush the anchovies, pepperoncini, capers, and garlic and fry them with the pepper in a large pan with olive oil. Add the seafood. If desired, flambé with a little grappa and simmer with the tomatoes and a little pasta water for about 5 minutes.
Add the gnocchi and mix.
Ralph’s tip:
The salted water can be slightly oversalted, as the gnocchi mixture is only salted by the Parmesan cheese. This is because the salt draws out the water from the mixture, giving the gnocchi a firm texture during cooking.
