Mussels and Saffron Gnocchi Recipe – Italian cuisine reinvented by Gordon Ramsay

Step 1

Place the potatoes in a pot, covering them with cold water; cook them for 30-40 minutes from boiling.

Step 2

Drain them, peel them and mash them while still hot with a potato masher.

Step 3

Add the egg and a pinch of salt and finally the flour.

Step 4

Mix everything together and quickly work the ingredients with your hands until you obtain a soft but compact dough.

Step 5

Take a portion of the dough and cut it into 2 cm thick loaves, flouring the pastry board from time to time with semolina. In the meantime, keep the remaining dough covered with a cloth, to prevent it from drying out.

Step 6

Cut the loaves into pieces and arrange them on a tray on a lightly floured tea towel, well spaced apart from each other.

Step 7

Fry the garlic clove in a pan with a few chives and the chili pepper. After a couple of minutes add the mussels, cover and let them open on a high flame. As soon as they are open, turn off the heat. Finally, shell the mussels and filter the sauce with a strainer.

Step 8

Pour the filtered sauce into the pan on the stove and add the saffron, stirring so that it dissolves perfectly.

Step 9

Heat a drizzle of oil in a pan, add the breadcrumbs and brown them over a high heat, being careful not to burn them.

Step 10

Collect the toasted breadcrumbs in a blender with the Taggiasca olives, well drained and dried from the oil; blend until you obtain a powder.

Step 11

Cook the gnocchi in boiling salted water and drain them as soon as they come to the surface, then transfer them to the pan with the mussel sauce.

Step 12

Add the mussels, mix, adding a little of the gnocchi cooking water if necessary.

Step 13

Served sprinkling with a little chopped chives and olive breadcrumbs.

You can also try a version of the powder without breadcrumbs: drain and dry the Taggiasca olives and toast them in a preheated fan oven at 160 °C for 45 minutes or until they are dehydrated. Finally, remove them from the oven and crumble them delicately with your hands.

Recipe: Paolo Bussolino, Photo: Giacomo Bretzel, Styling: Beatrice Prada

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