Gnocchi of bread, beetroot and shellfish

Ingredients for 4 people

• 2 packs Arbi Shellfish Mix 300 g
• 180g cooked beetroot
• 200g bread without crust
• 1 egg
• 150g milk
• 150g flour
• 50g Parmesan
• 20 anchovy fillets in oil
• 1 shallot
• parsley to taste
• salt to taste
• pepper to taste

• Pour a drizzle of olive oil into a saucepan, add the chilli, chopped basil stems, and cook briefly.
• Add the peeled tomatoes and check for salt.
• Pour the semolina into a food processor, turn on the dough blades and gradually add warm water until the dough is smooth.
• Remove the dough from the processor, knead it a couple of times on the work surface and form into a loaf shape. Wrap in cling film and rest for about 30 minutes. Once rested, divide the dough into small pieces and shape into 1 cm thick little sausages.
• Insert the sausages one at a time into the gnocchi maker (you can obtain smooth or ridged gnocchi depending on where you insert them in the machine. These gnocchi makers are available at specialist home improvement stores, well-stocked hardware stores or online). Turn the crank and collect the formed gnocchi on a tray sprinkled with semolina.
• Now add the seafood into the saucepan with the tomatoes and cook.
• Lower the gnocchi into plenty of salted water and let them float to the surface.
• Drain the gnocchi directly into the saucepan, adding torn fresh basil and cooking liquid if necessary.
• Serve garnished with a drizzle of olive oil and a fresh basil leaf.