Pan-fried crispy gnocchi, with fresh clams, white wine sauce, and a crispy panko and parmesan cheese topping.
There are half-packed luggages lying around our bedroom, and Ziploc bags full of hair care products strewn about the bed. As I sit here writing this post, it is the night before my husband and I are set to travel out on another international adventure!
It’s fitting that this post should be published today, the day that we arrive back in Italy. Fifteen months ago we travelled on my first ever cruise to Rome for our honeymoon. We spent two weeks traveling the Eastern Mediterranean, ending up back in Rome. Being in Rome is a singularly unique experience, I think. People say you’re at the center of the world when you’re traipsing the streets of New York, or Los Angeles, or Washington DC. I disagree. You are at the center of humanity – the center of history – when you’re in Rome. The culture and ambiance of the city are second to none.
Related; Positano Italian Gnocchi
And so that is why just two months after we returned from our honeymoon, we booked yet another European cruise with Celebrity Cruise, this time aboard their Western Mediterranean expedition. We start again today in Rome, spending a weekend enjoying this illuminating city, before boarding the Celebrity Reflection and heading to northern Italy, France, Spain, and Gibraltar. I cannot wait for this adventure to begin!
And while we travel the Mediterranean, I hope to be eating tons of tasty Italian dishes, like my favorite: gnocchi! Today I’m sharing my “mash up recipe” for crispy potato gnocchi with a classic clams and white wine sauce.
First we make a tasty topping from Panko breadcrumbs and grated parmesan cheese. Simple, classic! After cooking the gnocchi, I like to sear them in a pan with some butter. This gives them a lovely crispy texture on the outside, while still allowing the gnocchi to retain that delicate creamy texture on the inside. The dish is complete with a quick lemon white wine sauce and clams. Serve with that Panko and parmesan topping and you can’t go wrong!
Now it’s your turn: what is your favorite recipe that reminds you of vacation? Share with me by commenting below!
Be sure to follow along with our European adventure on Instagram @thecharmingdetroiter!
- 4 tablespoons unsalted butter, divided
- 1/2 cup Panko breadcrumbs
- 1 pound store-bought or homemade gnocchi
- 1 tablespoon olive oil
- 1/2 cup shallot, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1/4 cup white wine
- 1/2 cup clam juice
- 1 cup seafood stock
- Kosher salt
- Black pepper
- 1 pound fresh clams, scrubbed clean
- 1/4 cup grated parmesan cheese
- 1/2 cup chopped parsley
- Bring a large covered pot of salted water to a boil over high heat.
- In a small sauté pan over medium heat, melt one tablespoon butter. Add Panko breadcrumbs and cook, stirring occasionally, until breadcrumbs are golden brown and have absorbed all the butter, about 6-8 minutes. Transfer to a separate bowl to cool.
- Cook gnocchi according to package directions and drain.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add gnocchi in one even layer, and allow to cook for several minutes until browned. Using tongs, flip the gnocchi over and brown on the other side as well. You may have to cook them in two batches in order to avoid crowding the pan. Set seared gnocchi aside.
- In the same pan, melt remaining two tablespoons butter. Add shallot and cook for 7-8 minutes until soft and translucent. Add garlic and cook one more minute. Sprinkle flour throughout pan and whisk until thickened and incorporated. Add white wine to deglaze pan, using a wooden spoon to scrape up the brown bits. Add clam juice and seafood stock and bring to a boil. Turn heat to low and simmer for 8-10 minutes until reduced. Add clams and cook for 5-6 minutes, until clam are opened. Discard any clams that are not opened.
- Meanwhile, combine parmesan cheese with cooked breadcrumbs. Mix well and set aside.
- When clams are finished cooking, add gnocchi and cook for one minute more to warm gnocchi through. Serve topped with fresh parsley and breadcrumb parmesan mixture.