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Seafood alternatives: clams, squid, rock shrimp
Gnocchi are delicious little Italian potato dumplings served like pasta. They aren’t hard to make from scratch, and the results are well worth the effort. If you want a really quick and tasty dinner, go ahead and substitute one of the vacuum-packed ready-made varieties available at many grocery stores.
Bring a large pot of salted water to a boil.
Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté until tender and aromatic, about 2 to 3 minutes. Add the mussels, scallops and shrimp and cook for 2 minutes, then add the wine and simmer until the scallops and shrimp are cooked through and the mussels have opened, about 2 minutes longer. Take the pan from the heat and set aside.
Drop half of the gnocchi in the boiling water and cook just until they float, about 1 to 2 minutes. Scoop out the gnocchi with a large slotted spoon as they are cooked, drain and drop directly in the pan with the shellfish. Return the water to a boil before cooking the remaining gnocchi.
Return the skillet to medium heat. Pour on the remaining olive oil, parsley and Parmesan cheese and season to taste with salt and pepper. Stir gently until just combined and heated through, about 1 to 2 minutes. Serve immediately.
Servings per recipe: 4 to 6
Cal. 548 / Total fat 17g / Sat. 5g / Chol. 148mg / Sdm. 761mg / Carbo. 58g / Prot. 35g / Om-3 .4g