Rock Seafood tiny Gnocchi

To prepare “Chicche allo scoglio”, you must check the clams one by one, eliminating the broken ones. Soak in cold water for at least 2 hours, changing the water 2-3 times and removing the sand. Rinse and put in a saucepan with a little water and a dash of wine. Brush the mussels with a scouring pad, remove the byssus and rinse again. Transfer to a second pot. Once covered, let them open on high heat.

Shell mussels and clams, keeping a third of the total for the final decoration. Filter the cooking water with a strainer (with a tight mesh). Remove the empty shells.

Eviscerate and peel the squid. Wash them carefully and cut them into rings. Add them in a pan in which you will have the shallot and the carrot minced together with extra virgin olive oil and garlic. After 4-5 minutes, blend with the white wine and let it evaporate.

Clean the prawns and shrimps by making an incision on the back and eliminating the intestine with a toothpick. Sauté the oil in a saucepan with 1 clove of garlic, place the prawns and shrimps. Cook for a few minutes, first removing the shrimp which will have a lower cooking time. Keep aside. In the same saucepan lay the peeled tomatoes, cut and drained from their juice; season them, adding a little water to cook the molluscs from time to time. Add the clams, mussels, prawns and shrimps and stir for a few minutes. Adjust salt and pepper.

While starting to cook the gnocchi in boiling salted water. Drain them after just 20/30 seconds, transfer them to the saucepan with the sauce and finish cooking adding another cooking water to the shellfish. Stir, add the chopped parsley and turn off. Transfer the goodies to the rock in serving dishes and serve.