Gnocchi cozze e vongole - Gnocchi with mussels and clams

Preparation

• Boil the potatoes in plenty of salted water until cooked. Peel, mash and leave to cool. Weigh out 1 kilogram of mashed potatoes and add flour, egg, egg yolk, salt and nutmeg. Knead into a smooth dough, roll out on a floured work surface to form finger-thick snakes and cut into gnocchi.
• If necessary, desand the clams: leave to stand for 4 hours in plenty of water with 10 percent salt by weight of the water. Then rinse both types of clams well and remove the beards from the mussels.
• Heat the olive oil in a pan and add the mussels. Deglaze with white wine and cook until the mussels and clams are open. Peel half of the seafood and set aside. Save the mussel water for later.
• Cook the gnocchi in plenty of boiling salted water until they rise to the surface. Fry the garlic and chilli pepper in a pan, add the previously shelled mussels and fry briefly. Add the gnocchi to the pan and stir in the mussel water, plenty of olive oil and the chopped parsley. Simmer until it thickens a little and forms a creamy sauce.
• Serve with grated lemon and the remaining mussels.