Italian mussels with gluten-free gnocchi
Last Updated on
ingredients
1 packet gluten-free gnocchi (potato) 2 tbsp olive oil 2 cloves garlic 375 ml tomato passata (puree) 2 tbsp red wine vinegar salt ground black pepper chilli flakes 10 tbsp dry white wine 300 g peeled mussels fresh basil
progress in the video above
1.
First, cook the gluten-free gnocchi in salted water according to the instructions
2.
In a deep wok, heat the olive oil and sauté the sliced garlic in it, very briefly, just until fragrant.
3.
Pour the tomato puree with red wine vinegar.
4.
Salt, pepper and add chili flakes to taste.
5.
Spoon over the dry white wine and reduce the sauce.
6.
Add the peeled mussels and cook for about 2 more minutes.
7.
Finish with chopped fresh basil and pre-cooked gnocchi.
8.
Simmer for a few more minutes to combine the flavours.
9.
Serve immediately (garnish with grated Parmesan cheese on the plate to taste).
