Potato gnocchi with clams and Chardonnay

May 3, 2011


  • 1,5 kg potato “gnocchi”
  • 1 kg clams
  • 1 garlic yolk
  • 1 handful of parsley
  • 2 tomatoes chopped in little pieces
  • 2 glasses of Chardonnay
  • oil
  • salt
  • pepper


Put the clams in a pan, cover it and put it on the fire.

In the meantime, mince the parsley and the garlic and fry them lightly in a pan with a little oil.

Once the clams are all open, put them in the other pan with the parsley and the garlic and let them cook for around five minutes, add the Chardonnay wine; when it’s a bit evaporated add the fresh chopped tomatoes.

Cook some more minutes, then add salt and pepper.

Cook the gnocchi in abundant salted water.

Strain them, add the sauce and serve immediately.