Potato gnocchi with mussels and pesto

Ingredients

• 500 g Gnocchi (ready-made)
• 500 g mussels
• 40 g crème fraîche
• 2 tbsp finely grated parmesan
• 500 ml dry white wine
• 2 onions
• 1 tsp Olive oil
• Salt
• Pepper
• 1 Garlic clove
• 50 g finely grated Parmesan
• 300 ml olive oil
• 1 bunch Basil
• Salt
• pepper (ground)

Instructions

1. 1.

   For the pesto, peel and roughly chop the garlic, then blend with the Parmesan to a creamy paste; fold in half of the olive oil. Wash and dry the basil, tear the leaves into pieces, and mix them into the garlic‑cheese mixture. Add the remaining olive oil and season with salt and pepper.

2. 2.

   Cook the gnocchi according to package instructions, drain and set aside. Peel and finely chop the onions; sauté until translucent in the olive oil, then deglaze with wine and add the mussels. Cover and cook until all mussels have opened. Remove the mussels and release the meat from their shells. Bring the crème fraîche to a simmer, season with salt and pepper, and stir in the pesto. Combine the gnocchi, mussels, and Parmesan; do not continue cooking.