Golden Desert Eagle A Blanc

GNOCCHI WITH CLAMS

Running time: 1 hour 30 minutes

Difficulty Level: Medium

DOSE: 6 People

Ingredients For the gnocchi:

800 grams of potatoes, flour

than they should,

salt.

PROCEDURE FOR THE GNOCCHI:

After you've peeled the potatoes and boil in water did boiling for at least 40 ', drain and mash with a potato masher now on a work surface.

Hand Mix the potatoes with a pinch of salt and enough flour until dough forms a firm but soft.

now drawn with the knife of the strips of dough, place them side by side and cut into pieces ever using the knife, then arrange them on the floured surface.

INGREDIENTS FOR CREAM:

6 zucchini clear

1 bunch basil Fresh

6 anchovy fillets in oil,

1 clove garlic,

1 / 2 red pepper,

extra virgin olive oil.

PROCEDURE FOR THE CREAM:

Wash all vegetables;

boiled in salted boiling water until the courgettes are soft.

Once cooked, drain and put in a food processor along with anchovies, garlic, chilli, basil and enough oil.

Blend all for 2 'to obtain a tasty cream, transfer to a plate and keep aside.

INGREDIENTS FOR THE FINISH:

800 g fresh gnocchi,

a tantalizing dose of cream,

500 grams of fresh clams ,

a glass of brandy,

1 clove garlic,

few leaves of fresh basil,

extra virgin olive oil,

salt.

PROCEDURE FOR THE FINISH:

Heat a large skillet in a little olive oil with a clove of crushed garlic, after a few minutes add the clams already cleaned and washed before, together brandy to soften and cover with lid, let the clams are open to high heat for 5 / 6 ', filtered and kept their sauce, then sgusciuatene 3 / 4, and the other party to leave the shell.

Pour all the clams and their broth in a saucepan with the cream, heat and mix well together, after a few minutes add the gnocchi are boiled and jump to 2 'by combining a bit of oil, and, if necessary, a pinch of salt.

Serve hot and enjoy your meal!

May 15, 2010