Gnocchi with Mussels and Pecorino

Directions

• To make the gnocchi, rinse the whole, unpeeled potatoes and place them in a large saucepan of cold water with a pinch of salt.
• Bring to the boil and cook at a rapid boil for about 30 minutes, or until just tender.
• Drain and leave to cool slightly, then remove the skins.
• Mash the potatoes and mix together in a bowl with the beaten egg, flour, nutmeg and Parmigiano.
• On a bench, knead with your hands to obtain a smooth dough. If the mixture is too sticky, add a little more flour; if it is too dry add a splash of water.
• Divide the dough into four pieces and roll each into a long sausage shape, about 3/4 inch thick.
• With a sharp knife, cut the logs into pieces about 3/4 inch long, to make little square pillows.
• Place the gnocchi on a tray dusted with flour and sprinkle with a little more flour.
• Set aside while you prepare the sauce.
• Rinse the mussels and remove the hairy beards; discard any that are broken or open.
• In a large frying pan, heat the olive oil and gently fry the garlic until soft.
• Add the mussels and cover.
• Cook over high heat for 4–5 minutes, or until they begin to open.
• When all the mussels have opened, turn off the heat, remove the mussels from the pan and strain the remaining juices through a fine sieve, adding the strained juices back to the pan.
• Remove the shells from all but 24 mussels.
• Put all the mussels back into the sauce and reheat over medium heat.
• Meanwhile, bring a large saucepan of salted water to the boil.
• Slowly add all the gnocchi to the boiling water and cook for about 1–2 minutes, until they rise back up to the surface.
• Scoop out the gnocchi using a slotted spoon and add to the mussels.
• Turn off the heat and stir in the parsley.
• Serve each dish topped with six mussels still in their shells, and a generous sprinkling of Pecorino.