IMPORTANT POTATOES

INGREDIENTS

Gnocchi:                                           
1 kg. potato
140 gr. flour
50 gr. breadcrumbs
1 clove garlic en confit
Chopped parsley
Salt
Pepper
Sauce:                                               
1 can clams
1 can cockles
3 large onions
20 cl white wine
5 cl garlic-flavored oil
3 cloves garlic
1 l. white fish stock
Fresh clam juices
Chopped parsley
Table salt
Ground white pepper
Others:                                             
20 fresh clams
20 fresh cockles

PREPARATION

Gnocchi:
Cook the potatoes in salted water for 20 minutes. Refresh in iced water. When cold, finish cooking in water.
Drain, mash and mix with all the ingredients. Knead.
Form into small balls, roll out into strips and cut. Freeze.
Sauce:
Open the cans, drain the clams and cockles and keep the clam liquid. Heat with a little garlic-flavored oil and some parsley sprigs. Add the fish stock and the liquids from the cans, reduce a little and add the wine. Cook for a few minutes. Strain and set aside.
Peel and chop the onions and garlic. Fry slowly with the parsley. Drain off the oil.
Blend the onion with the clam stock and a little more wine in a robot. Season with salt and, when cold, add the chopped parsley and pepper.

TO SERVE

Drop the frozen gnocchi into a pan of boiling water. When they rise to the surface, lift out with a slotted spoon. Place in a skillet with the previously prepared sauce .
Mix, taking care not to break up the gnocchi and add the drained clams and cockles. Blend with a little oil if necessary. Serve. If preferred, the clams and cockles may be coated in tempura and fried.