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Yukon Gold Potato Gnocchi
with "Truffles of the Sea" Clam Ragu and Watercress Essence

from Chef Michael Rossi


4 each - Yukon Gold Potatoes
4 each - Egg Yolks
2 cups - All Purpose Flour
4 ounces - Parmesan Cheese
to taste - Salt and fresh ground
3 pounds - Manila Clams, steamed and shells discarded
1/4 pound - Red and Yellow Cherry Tomatoes, halved, seasoned and slightly roasted
1 each - Leek, cut into diamond shapes and blanched
2 cups - White Wine
1 quart - Fish Stock, scented with fennel and lemon
2 ounces - Herbs (thyme, parsley and chervil)
1 pounds - Butter
2 bunches - Watercress, blanched, shocked and blended with olive oil
2 pounds - Rock Salt


  • First wrap each potato individually with aluminum foil and place in roasting pan on top of rock salt.

  • Roast in 450 oven for 45 minutes or until the potatoes are soft to the touch.

  • Peal the skin off the potato and pass through a potato ricer or food mill.

  • While still very hot add the egg yolks, parmesan and flour to the potatoes.  Mix well until the mixture acquires a solid consistency and season to taste with salt and fresh ground pepper.

  • Cut the gnocchi mixture in equal size portions and roll out into a long log (about 1 inch diameter) and cut into 1/2 inch pieces.

  • Cook the gnocchi in salted boiling water and drain.

  • Toss the gnocchi in with the clams, tomatoes, leeks and sauce made with the remaining clam liquor, white wine and fish stock.  Finish with herb blend.

  • For the watercress essence:  Add white wine to a sauce pan and reduce, add fish stock, then the watercress pesto and finish with butter.

  • To plate:  place the watercress sauce down first then the tossed gnocchi on top.

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