| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 7g | 2g | 58g |
| sugars | fibre | protein | salt |
| 2g | 3g | 14g | 1.9g |
Why I Love Italian Gnocchi allo Scoglio
I’ve always taken immense pleasure in exploring the aromatic and delightful world of Italian cuisine, particularly when infused with my own touch of Italian-American fusion, passed through generations in my family. One such cherished recipe that immediately brings to mind the vibrant, bustling fish markets of coastal Italy and the lovingly prepared family meals of my childhood is the delectable Gnocchi allo Scoglio.
Memories Wrapped in Flavors
Constructing this dish brings back a flood of fond memories of my grandparents’ kitchen, juxtaposed beautifully with my explorations of, and innovations within, traditional recipes. A gustatory tribute to the sea, Gnocchi allo Scoglio blends toothsome gnocchi with a medley of bountiful seafood, all bound together with a delicate balance of garlic, white wine, and extra virgin olive oil.
It’s a reflection of my culinary journeys, merging vivid memories of Italian heritage – a country where food is akin to love language – with the comfort of familiarity found in my New Jersey upbringing. The balance achieved in the dish is reminiscent of recipes by noted chef Jamie Oliver, who is known for his ability to bring warmth and joy to Italian classics.
A Versatile Feast for the Senses
The beauty of Gnocchi allo Scoglio is its versatility. Similar in spirit to well-loved pasta dishes, it can be enjoyed as a hearty main course or as part of a multi-course Italian feast. Much like a vibrant Paella or a classic Clam Chowder, this gnocchi dish sings the praises of seafood and showcases the beauty of simple yet fresh ingredients.
Complementing it with a light, zesty salad like Insalata Caprese, and finishing off with a traditional Tiramisu, your table becomes a culinary map of Italy – all thanks to the versatile charm of Gnocchi allo Scoglio.
As a grandfather now, I find joy in sharing this dish that forms part of my roots with the new generation. With each simmer and stir, I strive to keep alive the family tradition and share a piece of my heritage and heart with those around my table – one dish, one meal, one tradition at a time.
Enjoy the journey, Buon Appetito!
What You’ll Need
- 2.2 pounds of fresh or frozen gnocchi
- 1.1 pounds of mixed seafood (for example: clams, mussels, calamari, shrimp)
- 2 tablespoons of extra virgin olive oil
- 2 cloves of garlic, minced
- 1 cup of dry white wine
- 14 ounces of cherry tomatoes, halved
- A pinch of red pepper flakes (optional)
- Salt and pepper to taste
- 1 handful of fresh parsley, chopped
- 1 tablespoon of unsalted butter (optional)
Method
Step One
Start by preparing the gnocchi according to the package instructions if you’re using frozen ones. If you’re using fresh gnocchi, boil them in salted water until they start to float. This usually takes around 2-3 minutes. Once cooked, drain them and set aside.
Step Two
In a large pan, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté until it becomes fragrant. Be careful not to burn the garlic as it can become bitter.
Step Three
Add the mixed seafood to the pan and raise the heat to high. Stir everything together to make sure the seafood is well-coated with the oil and garlic. Cook for a few minutes until the seafood starts to change color.
Step Four
Pour in the dry white wine and let it simmer for a few minutes until the alcohol evaporates. Stir occasionally to prevent the seafood from sticking to the pan.
Step Five
Add the halved cherry tomatoes and a pinch of red pepper flakes, if using. Season with salt and pepper according to your taste. Let everything simmer for a few more minutes until the tomatoes start to release their juices.
Step Six
Add the cooked gnocchi to the pan and stir everything together. Make sure the gnocchi is well-coated with the sauce. If needed, you can add a little bit of pasta water to help the sauce stick to the gnocchi.
Step Seven
If you’re using butter, add it now and stir until it’s completely melted and evenly distributed in the sauce. This will give your dish a rich and creamy texture.
Step Eight
Remove the pan from the heat and sprinkle the chopped fresh parsley over the top of your Gnocchi allo Scoglio. Serve immediately and enjoy your Italian seafood pasta dish!
