Gnocchi with clams and turnip tops

Name: Gnocchi with clams and turnip tops
Prep time: 40 min
Cook time: 55 min
Total time: 95 min
Yield: 4
Ingredients: Potatoes 2.2 lbs; Type 0 flour 2 ½ cups; Eggs 1; Fine salt 1 pinch; Black pepper 1 pinch; Clams 1.5 lbs; Broccoli rabe 1.3 lbs; Garlic 2 cloves; Extra virgin olive oil to taste; Fresh chili pepper 1; Fine salt to taste; Parsley to taste

it de es br fr

583

Calories per serving

Lactose Free

Energy Kcal 583
Carbohydrates g 99
of which sugars g 5.4
Protein g 22.7
Fats g 10.7
of which saturated fat g 2.04
Fiber g 7.9
Cholesterol mg 127
Sodium mg 751

Difficulty: Easy
Prep time: 40 min
Cook time: 55 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Anna Langellotto

Craving something authentically Italian with a twist? Try this gnocchi with clams and turnip tops recipe. It is a tasty mix from the beautiful regions of Puglia and Campania in Southern Italy.

This dish combines the tender texture of homemade gnocchi with the briny goodness of fresh clams and the slightly bitter punch of cime di rapa. Really, these ingredients are staples in Southern Italy, where orecchiette with turnip greens and spaghetti alle vongole are cherished classics.

By bringing these elements together, you get the best of both worlds on one plate. The gnocchi are soft and absorb the savory juices from the clams. And look, the sautéed greens, spiced with a hint of chili, add a vibrant color and just enough heat—seriously good stuff.

It's a seafood gnocchi recipe that feels both rustic and special, a true homage to home-cooked food found in the coastal towns of Southern Italy.

In Puglia and Campania, this combination is celebrated as a clever use of local ingredients. Imagine a bowl of gnocchi with turnip tops and clams that feels light yet comforting. The earthiness of the greens complements the juicy clams, keeping the dish bright and fresh. It's versatile enough to enjoy any time of year, whether at a family gathering or in a cozy seaside trattoria.

And here's the thing, the flavors come together beautifully: the gnocchi are moist and soak up all the deliciousness from the pan, while the turnip tops provide a balance to the sweet clams with a little kick. For anyone eager to explore classic Southern Italian flavors, this potato gnocchi with clams and greens is a fantastic starting point.

Plus, it’s not just about tasting great; it's about creating a meal that brings people together—making you want to savor every bite and maybe even go back for seconds. So, roll up your sleeves and dive into this flavorful journey through Southern Italy's culinary landscape. You won't regret it.

INGREDIENTS

583

Calories per serving

Ingredients for the gnocchi: Potatoes 2.2 lbs (1 kg); Type 0 flour 2 ½ cups (300 g); Eggs 1; Fine salt 1 pinch; Black pepper 1 pinch

for the seasoning: Clams 1.5 lbs (700 g); Broccoli rabe 1.3 lbs (600 g); Garlic 2 cloves; Extra virgin olive oil to taste; Fresh chili pepper 1; Fine salt to taste; Parsley to taste

Preparation

How to prepare Gnocchi with clams and turnip tops

To make the gnocchi with clams and turnip greens, first, place the clams to purge in a bowl with water and salt 1. Meanwhile, boil the potatoes 2 for about 30-40 minutes, until they are soft. The time may vary depending on the size of the potatoes. Clean the turnip greens by removing the larger leaves 3.

Rinse the florets under running water 4 and then set aside to drain. Now proceed with the preparation of the gnocchi: pour the flour into a fountain on a work surface 5, retrieve the boiled potatoes and mash them with a potato masher while still hot, without peeling them 6.

Salt, pepper 7, add the egg 8, and knead quickly with your hands 9 to combine all the ingredients.

Form a dough ball 10, cut a piece of dough with a dough scraper or knife 11, and form a log about 1.5 cm (about 5/8 inch) thick 12.

Cut the logs into pieces 13 and, dragging them with slight pressure on a gnocchi board, shape the gnocchi 14. If you don't have a gnocchi board, you can use the tines of a fork. As you shape the gnocchi, place them on a tray covered with a floured cloth 15.

Chop a chili pepper 16, then in a pan, heat the oil with the garlic and chili pepper 17. Add the turnip greens 18 and let them wilt over moderate heat.

Meanwhile, in another pan, heat the oil with the garlic 19, add the purged and rinsed clams 20, cover with the lid and cook for 5-6 minutes or until they open 21.

Place a large pot filled with salted water on the stove and bring it to a boil; this will be for cooking the gnocchi. Shell only 3/4 of the clams 22 and collect them in a bowl 23. Strain the clams' cooking water by pouring it directly over the vegetables 34 to flavor them.

Cook the gnocchi for a few minutes 25, just long enough for them to rise to the surface. Once cooked, drain them into the pan with the seasoning 26, also add the shelled clams 27.

And those with the shell 28, mix to flavor, then chop the parsley 29 and serve the gnocchi with clams and turnip greens garnished with fresh parsley 30.

Storage

The gnocchi with clams and turnip greens should be consumed immediately. However, you can store the uncooked gnocchi by placing them on a tray and putting them in the freezer for 30 minutes, then place the hardened gnocchi in a food bag; this way, they won't stick together. To cook them, just drop them into boiling salted water without thawing.