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Gnocchi with clams and pesto

Chef Carmine at the Capannaccio Restaurant, will delight our sense of taste with unique dishes featuring seasonal produce enriched by the taste of the sea, without ever forgetting the Neapolitan and island tradition.

Ingredients:
+ potatoes
+ flour
+ egg
+ clams
+ Extra virgin olive oil
+ pecorino
+ pine nuts
+ basil
+ parmesan
+ garlic

Directions:

Boil the potatoes, peel and mash. Add flour and salt and knead until the mixture is firm but soft. At this point, add an egg, the dough should be compact and without lumps, then divide it into many "strands" of 2-3 cm and cut the gnocchi streaking with a fork. Let stand for 15 min, and cook them in salted water. Put them in a pan where they already open the clams will be made with a base of olive oil, garlic and a little pepper. Finally, add 2 tablespoons of basil pesto and stir..

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