This dish has a delicate and naturally sweetish taste. The combination of seafood, gnoccetti and beans results in an incomparable taste and flavor. Tellina is a very tasty and tender shellfish, but if there is no tellina available, feel free to use any other shellfish, vongola for example. Beans are known for their anti-cancer properties, the ability to regulate blood sugar levels and reduce the bad (LDL) cholesterol levels. Proteins in beans are similar in their quality to those in meat. To add strong sea flavor to the sauce, use the water from shellfish when cooking.
Ingredients for Potato Gnoccetti with Shellfish
- 300 g gnoccetti
- 250 g pre-boiled beans
- 1 lb (500 g) tellina or vongola
- 1 large tomato
- 3 garlic cloves
- Several parsley stalks
- 1 glass dry white wine
- 4 tablespoons Extra Virgin olive oil
- 1 tablespoon peppered olive oil
- White pepper
- Drop fresh shellfish in a thick-bottomed pot and heat, stirring regularly.
- When they are open, pull out flesh and place in a bowl.
- If you have pre-made shellfish, just break the shells apart and remove flesh.
- Strain leftover shellfish water from the pot or from the package through a fine sieve. This sea-flavored water will be used later for sauce.
- Chop tomato and parsley finely.
- In a saucepan, sauté garlic, then add parsley, and, in a minute, stir in tomato. Season with salt and pepper to taste.
- Simmer for 3 minutes, stirring regularly. Then add boiled beans, and cook for additional 2 minutes.
- Pour in shellfish water, reduce the heat to the minimum, cover and simmer for about 5 minutes.
- Add white dry wine, uncover and simmer for 2 minutes more.
- Put gnoccetti into the sauce and then, in a minute, the flesh of shellfish. Optionally, add peppered olive oil.
- Cook for additional 3-4 minutes, turn the heat off and let stand for 5-6 minutes. Garnish with greens and serve hot in portions.