Potato gnocchi with beetroot, cannellini beans and mussels
- Potato gnocchi with beetroot: 400 g
- Coked cannellini (white kidney) beans: 230 g
- Mussels: 500 g
- Extra virgin olive oil: to taste
- Garlic cloves: 2
- Salt and pepper: to taste
- Rosemary, parsley, basil: to taste
Clean the mussels.
Heat a drizzle of oil and one garlic clove in a large pot and cook a little.
Add the mussels, parsley, pepper and basil; cover the pot with the lid and let cook until all opened.
Once the mussels have opened, remove from the shells and place in a bowl with a little filtered mussel water to prevent from drying. Cover with a lid and set aside.
Filter the rest of mussel water and set aside.
In a skillet, heat 4 tablespoons of olive oil, 1 clove of garlic and 1 sprig of rosemary to flavor the oil.
Set some oil aside and put the rest in a blender with the beans, some mussel water and blend; add water until smooth. In case you need more water, but the sauce is salty enough, pour plain water.
In a skillet, put the gnocchi, a few basil leaves and 100 ml of mussel water. Stir-fry until the water is completely absorbed.
Serve drizzling with some flavored oil.
Thanks to vitofoodplanner