Gnocchetti with clams

Ingredients

• 1 kgpotato gnocchi
• to tastesalt
• 1 kgcarpet-shell clams
• 200 gVastedda del Belice DOP cheese
• 1peeled garlic clove
• 80 mldry white wine
• 10 gchopped fresh parsley
• 50 mlextra-virgin olive oil
• to tasteblack pepper
• 1 small piecechilli pepper

Instructions

1. 1

   Purge the clams

   Soak the clams in cold salted water for at least 2 hours so they can release any sand. Drain and rinse them thoroughly under running water, discarding any with broken or empty shells.

2. 2

   Cook the clams

   Put the clams in a pan with the olive oil, chopped garlic and a small piece of chilli. Pour in the white wine, cover and cook over a high heat for 5–6 minutes, until the shells open.

3. 3

   Season and shell

   Just before taking the pan off the heat, season the cooking liquid with a pinch of parsley and black pepper. Remove the clams to a bowl and take the meat from two-thirds of them; discard any clams that remain closed.

4. 4

   Strain the liquid

   Keep the remaining third of the clams in their shells for serving. Strain the cooking liquid and set it aside, keeping it warm.

5. 5

   Prepare the cheese

   Cut the Vastedda del Belice into small cubes. In a large pan, gently warm some of the strained clam liquid without letting it boil, then turn off the heat.

6. 6

   Make the fondue

   Add a few cheese cubes at a time, stirring with a spatula or whisk until you have a smooth, creamy fondue. If needed, stir in more clam liquid to adjust its consistency.

7. 7

   Cook the gnocchi

   Cook the gnocchi in plenty of salted water. As soon as they rise to the surface, lift them out with a slotted spoon and transfer them straight to the pan with the fondue.

8. 8

   Combine and serve

   Add the shelled clams and their strained liquid, then gently toss to coat the gnocchi in the cheese fondue. Divide between plates, finish with the clams in their shells and serve piping hot.

What are gnocchetti with clams?

This Sicilian-style dish pairs potato gnocchi with clams and Vastedda del Belice, a sheep’s-milk stretched-curd cheese from Sicily. The result brings the savoury taste of the sea together with a fresh, milky cheese sauce.

The method builds flavour from the clam cooking liquid, then uses it to help turn the cheese into a fondue. That gives the gnocchi a creamy coating while keeping the clams at the heart of the dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 695 calories, 25g protein, 85g carbs, 29g fat.

Most of the carbohydrate comes from the potato gnocchi, while the cheese and olive oil contribute much of the fat. Clams and cheese provide the protein, with the cheese also adding fat. Balance the plate with a green salad or vegetables, and bear in mind that the clam liquid and salted cooking water add salt.

Choosing the cheese

Vastedda del Belice: its fresh, milky character suits the briny clam liquor and melts into the sauce when added gradually. Cut it into small cubes so it can soften evenly.

Alternatives: the recipe also works with primosale or mozzarella. Their texture and flavour may differ, so add them in small amounts and use the clam liquid to adjust the fondue.

Getting the clams ready

Purging: soak the clams in cold salted water for at least 2 hours, then rinse them well to remove sand. Check them before cooking and discard broken or empty shells.

After cooking: remove the clams that have opened and discard any that remain closed. Keep a third in their shells for the final presentation, and strain the cooking liquid before using it in the fondue.

Keeping the fondue smooth

Gentle heat: warm the strained clam liquid lightly, but do not let it boil before adding the cheese. Take the pan off the heat and stir in a few cubes at a time.

Adjusting: add more clam liquid if the fondue needs loosening. A smooth, creamy consistency will coat the gnocchi without hiding them in a thick layer.

Cooking the gnocchi

Watch the surface: the gnocchi are ready to lift out as soon as they rise to the top of the salted water. Use a slotted spoon to transfer them directly into the fondue pan.

Work promptly once they are cooked so they can be coated while hot. Stir gently when adding the clams to help keep the soft gnocchi intact.

Serving the dish

Serve straight away: the cheese fondue is at its creamiest while warm, so have the plates ready before combining everything. Finish each portion with some of the clams left in their shells.

A simple green salad or lightly dressed vegetables can bring freshness alongside the rich sauce. Keep other accompaniments uncomplicated so the clams and cheese remain the focus.

Recipe notes & tips

• Allow at least 2 hours for the clams to purge before cooking.
• Discard clams with broken shells before cooking and any that remain closed afterwards.
• Strain the clam liquid carefully before adding it to the cheese.
• Keep the clam liquid warm, but do not let it boil when making the fondue.
• Lift the gnocchi out as soon as they rise and transfer them directly to the sauce.
• Serve immediately so the fondue stays creamy.

Variations

• Try primosale: use it in place of Vastedda del Belice for a different fresh-cheese flavour.
• Use mozzarella: add it gradually, adjusting the sauce with clam liquid as needed.
• Adjust the chilli: use a smaller piece for gentler warmth or a little more for extra heat.
• Add more parsley: sprinkle extra chopped parsley over the finished plates for a fresher finish.

Common mistakes to avoid

• Skipping the soak: clams may contain sand; leave them in cold salted water for at least 2 hours.
• Using broken clams: discard shells that are broken or empty before cooking.
• Boiling the cheese liquid: high heat can spoil the smooth fondue; warm it gently and turn off the heat before adding cheese.
• Adding all the cheese at once: it is harder to incorporate evenly; stir in a few cubes at a time.
• Overcooking the gnocchi: they cook quickly; lift them out as soon as they float.
• Keeping closed clams: discard any that do not open during cooking.

How to store

This dish is best eaten as soon as it is made. If you have leftovers, refrigerate them promptly in a covered container and use within 1 day; reheat gently in a pan with a splash of water, as the cheese sauce may thicken.

Frequently asked questions