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Gnocchi with Lemon, Parsley, and Clams in a Light Broth is a delightful Italian-inspired dish that combines tender gnocchi with fresh seafood and vibrant flavors. Perfect for a quick dinner or a special occasion, this recipe highlights the freshness of clams and the brightness of lemon, balanced by the aromatic parsley.
Ingredients
- 500g potato gnocchi
- 1 kg fresh clams, cleaned
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/4 cup chopped fresh parsley
- 1 cup white wine or seafood broth
- Salt and freshly ground black pepper to taste
Preparation Steps
Start by heating the olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Then, pour in the white wine or seafood broth and bring to a simmer. Add the cleaned clams, cover, and cook until they open, about 5-7 minutes. Discard any unopened clams.
Meanwhile, cook the gnocchi in boiling salted water until they float to the surface, about 2-3 minutes. Drain and set aside. Add the cooked gnocchi to the skillet with the clam broth. Stir in lemon zest and juice, then season with salt and pepper to taste. Cook for another 2 minutes to let the flavors meld.
Finally, sprinkle the chopped parsley over the dish and serve immediately. This light, flavorful meal pairs well with a crisp white wine or a simple green salad.
Tips for Perfect Gnocchi
- Use starchy potatoes like Russets for the best texture.
- Do not overmix the dough to keep the gnocchi tender.
- Cook the gnocchi in batches to prevent sticking.
This dish is a wonderful way to enjoy the flavors of the sea with the comforting texture of gnocchi. Its bright lemon and fresh parsley make it especially suitable for spring and summer meals.