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Gnocchi with Mussels and Dijon Sauce

In the mood for some seafood and pasta tonight? We want you to meet this wonderful recipe. Gnocchi are some of our favorite pasta thanks to their unique texture and flavor, and we’ve paired them today with some great mussels without shells. Tuck them in this rich Dijon sauce, flavored with a touch of rose wine, and enjoy a special dish for tonight!
In the mood for some seafood and pasta tonight? We want you to meet this wonderful recipe. Gnocchi are some of our favorite pasta thanks to their unique texture and flavor, and we’ve paired them today with some great mussels without shells. Tuck them in this rich Dijon sauce, flavored with a touch of rose wine, and enjoy a special dish for tonight!

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Ingredients

2 tablespoons of vegetable oil
1 teaspoon butter
2 garlic cloves, sliced
1 pound mussel
salt
pepper
3.5 ounces of gnocchi
1 cup rose wine
1 teaspoon whole grain mustard
½ cup heavy cream
1 spring onion, chopped

Ingredients

Steps

1
Done

Heat 1 tablespoon of vegetable oil in a deep skillet or wok.

2
Done

Add butter, garlic, and stir until the butter melts.

3
Done

Add the mussels and season with salt and pepper. Cook until all mussels are opened.

4
Done

Fill a large pot with water, add some salt and bring the water to a boil. Add the gnocchi and cook them according to the instructions on the package.

5
Done

In the meantime, take the meat out of the shells and place it in a bowl.

6
Done

Heat the remaining oil in a skillet over medium heat. Add the gnocchi, some salt and pepper, and cook them for 2-3 minutes.

7
Done

Remove them from the skillet and start preparing the Dijon sauce. Add the rose wine in the skillet. Bring it to a boil, add the whole grain mustard and whisk. Add the heavy cream and stir until the ingredients combine.

8
Done

Add the gnocchi into the skillet, along with the mussels, and spring onion.

9
Done

Stir, and leave it on heat for 1-2 more minutes.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

1040 kcal
Calories
43 g
Carbs
60 g
Protein
70 g
Fat

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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