Combine flour ricotta eggs parmigiano and lemon zest.
Season with salt and begin to mix. (Make sure you do not over mix)
Form a small mass, and begin to cut in small sausage shape and roll.
Cut the small sausage in 2 cm gnocchetti.
Make sure after you have made all the gnocchi to keep them in the fridge
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 will be open (approx. 4 minutes)
Remove the pot from the stove allow to cool
Removed the meat and discard the shells of the mussels and make sure you pass the liquid to 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 (about 4 minutes).
Remove the shrimps and set aside. In the same skillet add the sliced shallot, the vine tomato, and the fresh peas.
Deglaze with the mussels liquid and let it cook for about 3 minutes.
Add mussels and shrimps and set aside.
Bring a large pot of water to boil season with coarse salt.
Add the gnocchi and stir gently for 30 seconds.
Allow gnocchi to come to surface and with a small spider removed them from the water and add them into your skillet with the shrimps and mussels sauce.
Mix gently the gnocchi with the sauce and make sure you have sufficient liquid, add the grated parmigiano and fresh meant leaf and basil leaf.
Adjust seasoning and serve.
Chef Notes: This dish is inspired by us wanting to give a wonderful different approach to gnocchi by using fresh ricotta instead of potatoes, and having the flavors of the seafood creating a natural sauce.Juice Pairing: Ginger Pearing TimeWine Pairing: Italian Sangiovese