POTATO AND SEA LETTUCE GNOCIES CREAM WITH BIVALVES

The plate:

Gnocchi is one of the quintessential dishes of Italian cuisine. One of those products that have crossed borders and have been integrated in different places adapted to their customs, their products and their tastes.

That is why this is a recipe with an air of Italy but with the flavors of the sea that are so appreciated in Spanish Mediterranean cuisine.

Ingredients for 4 people:

• 250g cooked peeled red potato
• 50 g flour
• 1 egg yolk
• 4 tablespoons of sea lettuce essence
• Salt
• Bivalves: Mussels, clams, coquinas (according to market)
• County soft wine
• 2 chives
• 5 tablespoons of seaweed butter
• 100 g of cream
• 150g semi-cured goat cheese
• EVOO
• Ground pepper

Preparation to make the gnocchi:

1. Cook the potato. Grate it and add the flour, the egg and the essence. We mix until we make a homogeneous dough.
2. To shape them, flour a flat surface and make a thick roll. If it is very long, cut a piece and continue to stretch the roller finer and finer. When it is the thickness of a finger, we cut into squares. If you like, pass the tips of the fork to make shallow lines.

Preparation to make the seaweed butter:

Heat and melt the butter. Then we will add the essence of seaweed and mix. It is allowed to cool so that it takes shape again.

Elaboration:

1. Mix the ingredients of the gnocchi and flour the table well we give them shape
2. We cook them in boiling water with salt and EVOO until they rise; We take out and reserve with a little EVOO.
3. We open the bivalves with the wine and store the cooking broth.
4. Cut the chives into julienne strips and fry with the seaweed butter; Add a little cooking broth from the bivalves, wine and reduce with a little cream. We will not let it reduce too much.
5. We add the gnocchi
6. We serve with the bivalves, a few slices of cheese and a pinch of seaweed essence.