Gnocchi, Mussel and Asparagus Broth

Name: Gnocchi, Mussel and Asparagus Broth
Cuisine: British
Ingredients: 450 g/1 lb Desiree potatoes; 1½ cloves garlic; 1 egg yolk; salt and freshly ground white pepper; salt and freshly ground white pepper; 115 g/4 oz plain flour; 1 kg/2 lb 4 oz live mussels; 2 shallots finely chopped; 200 ml/7 fl oz fish stock; 150 ml/5 fl oz dry white wine; 350 ml/12 fl oz whipping cream; good pinch of saffron (optional); 30 cooked asparagus tips about 6 cm/2½ in long; small bunch of chives

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Gnocchi is very easy to make yet one rarely sees it these days, even in Italian restaurants. Coupled here with mussels it makes a great starter and the addition of a little saffron changes its complexion totally. Gnocchi is best cooked in small amounts.

Ingredients

450 g/1 lb Desiree potatoes
1½ cloves garlic

Europe
United Kingdom
Starter
Fish course
Pescatarian
Pasta

Method

Peel the potatoes and cook them in boiling salted water along with one clove of garlic (also peeled). Once cooked drain and dry them off. Pass them through a ricer or mouli. Add the egg yolk, 55g/2oz of the flour and a few turns of the pepper mill then knead together well. Flour the work surface and your hands with the flour that remains and roll the potato mix out into a long sausage about the