Light, pillowy, and perfect for golden hour dinners, this homemade gnocchi is the ultimate base for a fresh, seafood-packed meal. Whether you’re cooking for friends or just treating yourself, it’s a great way to start your hot summer right.
What is Gnocchi with Seafood?
Gnocchi with seafood is a dish that blends the heartiness of traditional Italian dumplings with the bright, briny flavors of the ocean. First, you make soft, melt-in-your-mouth potato gnocchi from scratch. Then, you pair them with your favorite seafood—think shrimp, clams, scallops, or mussels—for a fresh and satisfying plate that feels straight out of a seaside restaurant. Before we get to the seafood, let’s start with building the perfect gnocchi.
What you’ll need (Gnocchi)
Ingredients:
- 2 lbs starchy potatoes (like Russet or Yukon Gold)
- Kosher salt
- Cornstarch (not flour)
- Parmigiano Reggiano, freshly grated
- 1 egg
Tools:
- Baking tray
- Rock salt
- Oven
- Potato masher or ricer
- Spatula
- Fork (for shaping)
What you’ll need (Seafood Sauce):
- Salt (for boiling water and for taste)
- Olive oil
- Clams and mussels
- Squid
Prawns - Fresh herbs (parsley works great)
- (Preferably Calabrian) chili flakes
- Garlic
- White wine
- Black pepper
How to make fresh hand made Gnocchi
1. Bake the Potatoes
Preheat your oven to 180°C (356°F).
Cover a baking tray with a layer of rock salt. Place the unpeeled potatoes directly on top. Bake for 40 to 60 minutes, depending on size, until fully cooked and soft inside.
2. Peel and Cool
Let the potatoes rest for 10 minutes after baking. Once they’re cool enough to handle, peel them. You want them still warm, but not hot, and most importantly, dry.
3. Mash and Start the Dough
Use a ricer or masher to process the potatoes. For every 250g of potato, add about 50g of cornstarch. On a clean surface or large bowl, make a mound of the mashed potato. In the center, add a pinch of salt, the egg, and about 30g of grated Parmigiano Reggiano.Use a spatula to fold and cut the ingredients together. If the dough feels too wet, sprinkle in more cornstarch gradually.
4. Knead Gently
Once the ingredients are combined, lightly knead the dough. Be gentle—overworking will make the gnocchi heavy. You’re looking for a soft, slightly tacky dough that holds together.
5. Form the Gnocchi
Pinch off small portions of dough, roll them into logs, and cut into bite-sized pieces. Roll each piece on the back of a fork to create that classic ridged texture. Continue until all the dough is used.
Now that your gnocchi is ready, it’s time to bring the ocean to the plate. This seafood sauce is bright, briny, and packed with flavor. We’ll combine prawns, clams, mussels, and squid with herbs, garlic, and a splash of white wine for a dish that’s both rustic and refined.
Step 1: Boil the Gnocchi
Bring a large pot of salted water to a boil. Once boiling, gently add your gnocchi. They’ll need about 1.5 to 2 minutes. As soon as they float to the surface, scoop them out and set them aside.
To keep them from sticking, lightly drizzle with olive oil and toss to coat. Place in the fridge while you prepare the seafood sauce.
Step 2: Build the Sauce
Start by prepping your ingredients:
- Peel and finely chop the garlic.
- Roughly chop some fresh parsley.
- Prepare the prawns by gently removing the heads and setting the bodies aside.
- Clean the clams and mussels thoroughly.
- Slice cherry tomatoes in half.
In a large pan over medium heat, add a touch of olive oil. Once warm, add the chopped garlic and parsley, followed by a pinch or two of Calabrian chili flakes.
Add the prawns first and sear them lightly. Then, add the clams and turn the heat to high. Pour in a glass of white wine and immediately cover the pan with a lid to allow the clams to steam open and absorb the wine.
Once the clams have opened, remove the prawns and set them aside. Select a few beautiful clams and mussels to keep in their shells for garnish. Remove the rest from their shells.
Step 3: Prepare the Squid and Prawns
Clean the squid by removing the insides, peeling off the skin, and washing thoroughly. Chop into bite-sized pieces.
Go back to the prawns and peel them completely. Cut them into small pieces and place them in a bowl with olive oil, salt, black pepper, and a bit of lemon zest. Mix gently and set aside.
Step 4: Bring It All Together
In a second pan, heat a small amount of olive oil over medium-high heat. Add your chilled gnocchi and pan-fry until lightly golden on the outside.
Once the gnocchi are browned, add them to the seafood sauce. Mix gently to coat and warm through.
Add in the chopped squid, the seasoned prawns, and the cherry tomatoes. Toss everything together with a pinch of fresh parsley just before serving.
Note: Squid can be cooked either very quickly or slowly for a long time—avoid the in-between to keep it tender.
Step 5: Plate and Serve
Turn off the heat, plate your gnocchi generously, and garnish with the reserved whole clams and mussels. Add a final drizzle of olive oil, maybe a touch more lemon zest—and serve immediately.Full video recipe on our channel: https://www.youtube.com/watch?v=Q6F73IIgcJI
