Gnocchi

Directions

• Boil whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through a potato ricer or vegetable mill into a large mixing bowl.
• Make a well in the center of potatoes and sprinkle all over with flour. Place eggs and salt in center of well and stir with a fork. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead for another 4-5 minutes until the dough is dry to the touch.
• Use your hands to roll dough into approximately ¾-inch diameter dowels and cut into 1-inch-long pieces. Place on a lightly floured sheet tray.
• Drop into a pot of lightly salted boiling water and cook till they float to the top (about 1 minute). As they float, remove them and place into an ice bath. Let sit in the ice bath several minutes to ensure that they have all cooled.
• Drain off water and ice, and lightly coat with extra virgin olive oil.

Gnocchi with Shrimp, Clams, and Mussels

12 servings of gnocchi
2 pounds Port St. Joe shrimp, peeled and deveined
2 pounds Cedar Key clams, cleaned, scrubbed, and opened
2 pounds Blue Gold mussels, cleaned and scrubbed
1 pint red cherry tomatoes, halved
1 pint yellow cherry tomatoes, halved
3 tablespoons fresh-chopped parsley
3 tablespoons fresh-chopped chives
2 tablespoons garlic, minced
4 tablespoons shallots, minced
½ cup fresh lemon juice
1 cup white wine
½ cup extra virgin olive oil
Salt and pepper to taste

Directions

• Heat a large sauté pan on high. Pour olive oil in bottom of pan.
• Place shrimp and tomatoes in pan and toss together.
• When shrimp are halfway cooked (2-3 minutes), add mussels, garlic, shallots, and fresh herbs and deglaze with white wine.
• Add clams, lemon juice, and gnocchi and cook till mussels have opened and sauce has reduced by half (3-4 minutes).
• Check seasonings, and add salt and pepper to taste.
• Transfer to a big serving bowl and serve immediately.