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Mini gnocchi with black cabbage, clams and bottarga
Only few ingredients for a stylish dish
Mini gnocchi:400 gr
Clams (without the shell):250 gr
Black cabbage leaves:150 gr
Extra virgin olive oil: to taste
Grated bottarga: to taste
Wash and cut the black cabbage leaves. Cook them in a pan with a drizzle of extra virgin olive oil for 10 minutes, add some water and and salt and cover with a lid until the leaves become soft. Toss the clams in another pan with some extra virgin olive oil and salt for a few minutes.
Add half glass of water in the pan with the clams and let it boil. Pour in the mamma emma mini gnocchi and gently stir for 3 minutes. Lay the black cabbage leaves on the plate, add the gnocchi and the clams and finally some grated bottarga.
How to best prepare Mamma Emma products in 3 simple steps
Make your own sauce
Create your favorite sauce and bring it to temperature. Add 50 ml of water. Don't be afraid to dilute the sauce too much.
Add the gnocchi
Once the sauce and water are back to temperature, pour the gnocchi mamma emma.
Stir for 3 minutes
Gently stir the gnocchi in the pan for about 3 minutes, just enough to thicken the sauce. If necessary, during cooking, add a little water to soften the gnocchi.
Alessandro Tenan, also known as Chef Alessandro Argento, from a very young age loved to spend time in the kitchen with his grandmother preparing traditional Venetian dishes and more.
Before entering the world of professional cuisine, he distinguished himself in the promotion and sale of Italian products abroad where he was able to enrich his sensory experiences with the tasting of different dishes of ethnic and foreign kitchens as well as those of our country.
Ingredients, colors, combinations of flavors, are the key words that distinguish a Chef who came to the world of professional cuisine being able to combine his skills and abilities acquired over the years and in the various previous work activities transforming his passion into a profession.
Alessandro began his journey as private chef, then the great experience at the Feva Restaurant in Castelfranco Veneto (1* Michelin star), where under the care of Starred Chef Nicola Dinato, he refined his experience and knowledge of ingredients and cooking techniques.
Finally the arrival in Master Mamma Emma where he joined the quest of protecting the tradition of homemade gnocchi, made only with natural ingredients, and an evolutionary and innovative cooking technique that enhances the flavor of both the product and the ingredients, thus becoming Resident Chef of the company.
Today he collaborates with the Research and Development department in the design of new products and recipes and at the same time he collaborates in the promotion and demonstration of the company’s products around the world.
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