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
- Water: 100 ml
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.
Thanks to chef Alessandro Argento.