A quite unusual, but delicious match: gnocchi and fish...
- potatoes gnocchi/dumplings (you can do them yourself or buy ready)
- For the tomatoes' sauce:
- 150 gr. of chopped celery, carrots, onions
- fresh basil leaves
- 300 gr of ripe tomatoes' pulp
- 1/2 l. of vegetable stock
- extra-virgin olive oil
- salt and pepper
- For the fish ragout:
- 1/2 kg of clams
- 40 gr. of pesto
- 4 or 5 tinned peeled tomatoes
- fish stock
In a hot casserole-type pan fry the chopped vegetables in some extra-virgin oil. Add tomatoes' pulp ans basil, let it take the flavours and sprinkle with some vegetable stock. Bring to the boil and let it cook for half an hour, adding some more stock to keep the sauce always slightly liquid.
At the end let it evaporate and blend it with a mixer, salt and pepper.
In the meantime you have washed, opened and shelled the clams. Add them to the sauce, together with pesto and the diced tomatoes. Add some fish stock and taste. The sauce should be quite runny.
Cook the gnocchi in plenty of salted boiling water, drain and season with the sauce.