Adapted from The New American Table by chef Marcus Samuelsson. Yield: 6 servings.
3 tomatoes, halved
2 lemons, quartered
¼ cup olive oil
4 cloves garlic, finely chopped
2 shallots, chopped
½ lb. clams, rinsed and scrubbed
½ cup white wine
2 14-oz. cans mussels
4 servings gnocchi
2 Tbsp. parsley, chopped
2 Tbsp. basil, chopped
1 cup sea salt
2 russet potatoes
2 cloves garlic, unpeeled
2 egg yolks
2 tsp. salt
to taste, nutmeg
1 cup all-purpose flour
2 Tbsp. olive oil
1 clove garlic, peeled, thinly sliced
2 tsp. chives, chopped
as needed, salt and freshly ground black pepper
Heat grill pan over high heat. Brush tomatoes and lemons with 1 Tbsp. oil. Place on grill and cook until softened, about 4 minutes. Turn and grill for another 4 minutes. Remove from grill; cut tomato into quarters. Set aside.
Heat 2 Tbsp. olive oil in large pot over medium heat. Add garlic and shallots; sauté until softened, about 3 minutes. Add clams and salt; sauté for 5 minutes, then add blue mussels and wine. Cover pot and simmer until clams and mussels open, about 4 minutes. Remove from heat; stir in canned mussels.
In a large sauté pan, heat 1 Tbsp. olive oil over medium heat. Add gnocchi and sauté until heated through, about 3 minutes. Fold in grilled tomatoes, parsley and basil.
To serve, divide gnocchi among 6 bowls. Top with even amount of clams and mussels. Garnish with grilled lemon quarters.
For gnocchi: Preheat oven to 350°F. Spread sea salt on sheet pan. Arrange potatoes and garlic on salt; roast in oven for 30 minutes. Remove garlic from pan and continue to roast potatoes until very tender, approximately 30 minutes more. Remove potatoes from oven and let cool slightly, then peel potatoes and garlic. Put them through a ricer into a medium bowl. Add egg yolk, salt and nutmeg to potatoes and mix well. Add flour and knead until dough forms. Avoid overworking dough; this results in a heavier dumpling. Wrap dough in plastic wrap and let rest for 20 minutes.
Divide dough in half and roll each half into ½”-thick ropes on a floured work surface. Cut each rope into ½”-long pieces and press fork tines into each piece to make grooves in surface. Place gnocchi on parchment-lined sheet tray lightly sprinkled with flour. (At this point, gnocchi can be covered with plastic wrap and frozen.)
Bring large pot of salted water to boil. Working in batches, drop dumplings into water and simmer until they float to top, about 3 minutes. Remove with slotted spoon and place in ice bath for 30 seconds. Remove gnocchi from ice bath and reserve, refrigerated.
To reheat potato dumplings, heat 2 Tbsp. olive oil over high heat in large sauté pan. Add dumplings and sliced garlic; sauté for about 1 minute. Season with salt and pepper. Toss with chives.