Gnocchi with beans and mussels

  • Difficulté


  • 300 g0SX0046
  • 2 onions
  • 100 g cannellini beans
  • 3 cloves garlic
  • 1 stalk celery
  • 1 tuft Italian parsley
  • 500 g mussels
  • 1 bay leaf
  • salt and pepper
Gnocchi n° 46


Soak the beans in a bowl with plenty of water for 12 hours, once softened drain them. Peel and wash the onion, and split in 4 quarters, peel one of the garlic cloves, remove the filaments from the celery, wash it and chop it in pieces. Place the onion, the clove of garlic, the celery, the bay leaf and the beans in a saucepan, cover it with plenty of water and bring to the boil.Cook for an hour and add salt. In the meanwhile scrape the mussels and wash accurately. Place them in a pan with a tbsp of oil and a peeled and slightly crushed clove of garlic; put the pan on a high heat, cover it and allow the mussels to open up. Remove the pan from the heat, eliminate any closed mussels, shell the open mussels and place them in a bowl.Blanch the tomatoes in boiling water, drain them, peel and deseed them and remove the cooking juice then chop coarsely. Peel the remaining onion and garlic, wash and mince them, place them in a pan with the remaining oil and fry until soft. Add the tomatoes and a pinch of salt and pepper and continue cooking for another 8-10 minutes over a moderate heat, stirring from time to time with a wooden spoon.Add the drained beans, the mussels, the washed and chopped parsley and flavour for about 2 minutes. Cook the pasta in a saucepan with plenty of boiling salted water. Drain it al dente, mix it with the bean and mussels ragù and serve warm, immediately.