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Gnocchi with Saffron, Shrimp and Mussels
At Trattoria la Moretta, located in Ancona, the capital of Italy’s Marche region, chef Corrado Biló pairs gnocchi with a seafood ragù made from large prawns and clams with smaller pieces of chopped mixed seafood. Our goal was to mimic the sweet, briny flavors but make the dish more amenable to home cooking. We found that starting with a quick mussel broth built a flavorful base, while adding saffron, like Biló did, gave the sauce floral, earthy notes and a warm golden hue. Either uncooked homemade gnocchi or store-bought gnocchi (which is precooked) works well here. Whatever you use, be sure to stir gently after transferring the gnocchi from the simmering water to the skillet so the dumplings don’t turn to mush. For pasta fans, we also tested the recipe using a 9-ounce package of fresh fettuccine, and the results were great. Cook the pasta according to package instructions and add it in the same way you would the gnocchi.
4-6
Servings
Tip
Don’t pour the gnocchi into a colander; instead, use a slotted spoon to lift them from the water and place them directly in the skillet. This ensures you don’t wind up with a thick, gummy mess.
40 minutes
Ingredients
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2
tablespoons extra-virgin olive oil
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3
scallions, thinly sliced, whites and greens reserved separately
Directions
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01In a large pot over medium, combine the oil, scallion whites, garlic, thyme sprigs and pepper flakes (if using). Cook, stirring, until the garlic is softened and fragrant, about 3 minutes. Add the wine and bring to a boil over medium-high. Stir in 1 cup water and return to a boil. Scatter in the mussels, then cover and cook, stirring once halfway through, until most of the mussels have opened, 4 to 6 minutes.
