Gnocchi Alle Cozze e Zafferano (Gnocchi with Mussels & Saffron)

Serves 4

Ingredients

250 g Shelled Mussels *
1 Garlic Clove
Saffron
Chopped Fresh Parsley
Salt & Pepper
*Also works with Bonta Baby Clams

Instructions

1. Steam the potatoes for 25 minutes, or until soft, then mash using a potato ricer or potato masher, while they are still hot. Mix in the flour, egg and a pinch of salt. Knead to a soft, elastic dough. Be aware of the flour to potato ratio. If there is too much flour, the gnocchi will be too hard; if there is too much potato, they will break apart while cooking.

2. Shape the dough into long rolls, about 1.5 cm in diameter and cut into two cm lengths. Flour your thumb on one hand, press each gnocchi to make a dimple in the center, then roll against the face of a grater to create a pattern on one side of the gnocchi. Place rolled gnocchi on a dish towel dusted with flour, in a single layer.

3. To cook the sauce, heat oil in a pan, add garlic and cook to release flavour into the oil. Remove and throw away the garlic. Add the mussels and tomatoes and cook for 10 minutes. Dissolve saffron in lukewarm water then add to pan. Season with salt and pepper. Add chopped parsley then remove from heat.

4. Bring a pot of salted water to a boil, then add the gnocchi a few at a time. When they rise to the surface, remove with a slotted spoon. Do not overcook or they will break apart. Drain, add to sauce, and serve.