Chef Carmine of the Restaurant Capannaccio, delights our sense of taste with unique dishes featuring seasonal products enriched by the taste of the sea, without ever forgetting the tradition of the island and Campania.
Ingredients
Potatoes, flour, egg, clams, extra virgin olive oil, pecorino, pine nuts, basil, parmesan, garlic
Directions
Boil the potatoes, peel and mash them. Add flour and salt and knead until the mixture is firm but soft. At this point add an egg, thedough should be compact and free of lumps, then divide it into many"strands" of 2-3 cm and cut the gnocchi rolling with a fork. Let themrest for 15 min, and cook them in salted water.
Put them in a panwhere are the open clams with a base of olive oil, garlic and a littlechilli pepper.
Finally, add 2 tablespoons of basil pesto and mix.
