DURUM WHEAT GNOCCHI WITH CLAMS AND WHITE BEANS

DURUM WHEAT GNOCCHI WITH CLAMS AND WHITE BEANS

(4 servings)

FOR THE GNOCCHI:

• 280 g milled durum wheat flour
• 150 ml water
• 5 g extra virgin olive oil
• salt

INGREDIENTS FOR THE DRESSING:

• 1 kg clams
• 200 g white kidney beans long shape
• 2 garlic cloves
• 1 parsley bunch
• 1 fresh chilli
• 1 pearl onion
• 1 bay leaf
• 2 sage leaves
• 6 tbsp extra virgin olive oil
• black pepper
• salt

PROCEDURE

1. Soak the beans overnight in water for at least 12 hours before starting. Then rinse them in cold water before putting them in a pot with 1 Lt of water, one bay leaf and 2 sage leaves. Cook all at a low heat for around 50-55 minutes, take care to add the salt only when bring to a boil.
2. Put the flour on a wooden work surface, make a well in centre, add olive oil and salt. Knead well until you get a smooth dough. Wrap the dough into a cling film and let it rest for 30 minutes at room temperature. Then divide the dough into 4 pieces. Shape them into long strips, then cut them into half centimeter pieces and put them on a floured tray.
3. Take care of discard all the clams with open or broken shells. Put the closed clams in a bowl with fresh water, add 2 tbsp salt and leave for 2 hours in order to purge. Rinse or change water if needed. Heat 2 tbsp of olive oil and garlic into a large pan and cook the clams. Cover the clams with a lid, gently shaking the pan from time to time until the shells are all open. Shuck about half of the clams, leaving the rest in their shells to decorate the plate later. Put aside the liquid from the clams pan.
4. Remove the seeds from the chilli pepper and chop it with the pearl onion. Put the mix in a pan along with a tbsp of oil and peeled garlic. Cook at low heat for 10 minutes, add water if needed. Add the boiled beans and the shucked clams, then let them sauté for 10 minutes.
5. Bring a large pot of water to a boil and add salt. Once added to the water, the gnocchi will be ready when they float to the surface. Add the gnocchi to the beans and clams sauce, dress with chopped parsley and serve.