Prepare your gravy
Create your own sauce to taste and bring it to temperature. Add 100ml of water. Don't be afraid to dilute the sauce too much.
Potato gnocchi with mussels and tomatoes
- Potato gnocchi: 400 g
- Butter: 50 g
- Mussels in shells: 500 g
- Plum tomatoes: 150 g
- Extra-virgin olive oil: to taste
- Salt: to taste
- Milled black pepper: to taste
- Water: 100 ml
HOW TO MAKE THE SAUCE
Scrub and debeard the mussels. In a non-stick skillet, heat the extra-virgin olive oil and add the mussels still closed, a pinch of pepper and cover with a lid. Cook over medium-high heat until the mussels open, about 3-4 minutes. Remove the shells, while reserving a few whole mussels for the topping.
Rinse and quarter the plum tomatoes.
HOW TO MAKE THE GNOCCHI
In a non-stick skillet heat some extra-virgin olive oil, place the quartered tomatoes, season with little salt and cook, 3 minutes top. Pour 100 ml of water and bring to a boil. Add the gnocchi, mussel meats and gently stir-fry for 3 minutes. Serve topping with whole mussels and one fresh basil leaf.