Recipe for Gnocchi with Sorrel ~ Mussels with Zucchini and Turmeric Sauce

Peel the potatoes and cook them in water until they are easy to mash. Drain well. Meanwhile, trim the cleaned and dried greens, chop the leaves with a knife, and sauté them in a pan with a drizzle of olive oil and a bit of salt. Set aside. Once the potatoes are well-drained, return them to the pot, then add the flour and salt (be careful, the potatoes must still be hot), the greens, the egg yolk, and the turmeric (more for color than flavor). ° Mash with a potato masher; you may need to add a bit more flour, as this is an approximate measurement to adjust based on the type of potatoes used and the water they have retained. ° Turn the mixture out onto a work surface and work it with a bench scraper to form a ball; the dough should not stick to your touch. ° On a floured work surface, divide into several pieces, roll them into ropes about an inch thick, and cut them into small pieces about 3 to 5 cm long, flouring the work surface as needed. Roll these pieces on the back of a fork, then arrange them in a single layer on a floured baking sheet. Cover with a towel and refrigerate until cooking. Cooking: ° Prepare a large volume of boiling salted water, gently drop the dumplings in, cooking them in batches if needed, avoiding overcrowding the pot. ° This takes only a few minutes; they float when cooked. Drain and either serve them directly or cool them in cold water and then sauté them until golden in a hot pan before serving. Personally, I like to give them a little crispness in a hot skillet.

The mussels In a large pot, sauté the chopped shallots, turmeric, and green onion with a drizzle of olive oil. Add the glass of white wine and then the mussels (previously washed, sorted, and drained), cover, and cook at a vigorous boil for at least 6 minutes. Drain the mussels, reserve the cooking juice, and wait for them to cool before removing them from their shells.

Zucchini turmeric sauce In a large saucepan, sauté the shallot, garlic, turmeric, and onion with a drizzle of olive oil. Then add the white wine and let it reduce. Add the diced zucchini, mix well, and then cover with the cooking juice from the mussels. Cover and let cook until the zucchini are very tender, then add the cream and blend. Don’t forget to season, add a bit of cayenne pepper if you like, and adjust the cream according to your preferences.

Finally, heat the shelled mussels in the sauce and serve with the freshly cooked gnocchi and fresh or sautéed samphire with a drizzle of olive oil. °Find more tips for this recipe along with the step-by-step images on the blog.