Recipe by Mauro Ricciardi: Chickpea flour gnocchi with clams, Swiss chard, and tomato confit
Ingredients for 4
For the gnocchi
- 350 g red potatoes
- 100 g chickpea flour
- 50 g M. Quaglia gran pasta flour
- 20 g egg yolk
- Salt
Method
Cook the potatoes in a pressure cooker, then knead them while still hot with the other ingredients, handling the dough gently, and shape into gnocchi.
For the clams
- 2 kg clams
- Garlic
- Parsley stalks
Method
Wash the clams in salted water.
Put a dash of oil, garlic, parsley stalks and 1 kg of clams in a pan, then cover with a lid.
The clams will be used for other dishes. Strain the water obtained and set aside.
For the gnocchi
- 100 g tomato confit
- 300 g washed baby Swiss chard
Method
Take a pan, add a dash of oil and a little clam water, with a clove of garlic and a knob of butter.
Cook the Swiss chard leaves slowly, making sure they lose their crunchiness.
After a few minutes, add the clam water and julienned tomato confit.
Meanwhile, take the other kg of clams and blanch them for a few seconds, removing the mollusks, which should be soft.
Cook the gnocchi in boiling water, drain and toss with the prepared base.
Dish composition
Plate the gnocchi and add the freshly opened clams with a little of their water.
Finish with grated iced ginger butter.
Photos by Lido Vannucchi
