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Gnocchi di Ricotta Della Nonna with Mussels and Shrimps and Mentuccia

Buon appetito

Passion Is Cooking – “Cook Together to Stay Together”

Chef Dario Tomaselli and partner Anita Heidema bring you yummy, simple recipes and cooking tips, getting you back in the kitchen with you, your family, your partner, and friends.

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500 g fresh ricotta
250 mL all-purpose flour
2 eggs
50 g grated Parmigiano-Reggiano
Zest of 1 lemon
Salt and pepper to taste
100 g fresh mussels
Extra-virgin olive oil
1 clove garlic
1/2 cup dry white wine
12 shrimps (16/20 size)
1 shallot, sliced
1 sweet potato, peeled and diced (local to region)
4 vine tomatoes (skin and seeds removed and cut into strips)
50 g fresh spring green peas (local to region)
Fresh basil and fresh mint


Combine ricotta, flour, eggs, Parmigiano-Reggiano and lemon zest. Season with salt and pepper and begin to mix. (Make sure you do not overmix.)

Form a small mass and begin to cut in small sausage shapes and roll. Cut the small sausages into 2 cm gnocchetti. After you have made all the gnocchi, make sure you keep them in the fridge.

For the sauce:
Open the mussels in a pot with olive oil and 1 whole clove of garlic. Bring it to heat and add the clean mussels. Deglaze with white wine and cover until mussels open, about 4 minutes. Remove the pot from the stove and allow to cool.

Remove the meat and discard the shells of the mussels. Make sure you pass the liquid through a fine strainer and pour it over the mussels’ meat. In a skillet, heat up the olive oil, lightly sear the clean shrimps, shells removed, for about 4 minutes. Remove shrimps and set aside.

In the same skillet, add the sliced shallot and the small diced sweet potatoes and cook for 4 minutes. Add the vine tomatoes and the fresh peas. Deglaze with the mussels’ liquid and let cook for about 3 minutes. Add mussels and shrimps and set aside.

Bring a large pot of water to boil and season with coarse salt. Add the gnocchi and stir gently for 30 seconds. Allow gnocchi to come to the surface. Remove them from the water and add them to your skillet with the shrimps and sauce.

Gently mix the gnocchi with the sauce and make sure you have sufficient liquid. Add the grated Parmigiano-Reggiano and fresh mint leaf and basil leaf. Adjust seasonings and serve.

Buon appetito
– Chef Dario Tomaselli and Anita Heidema