Gnocchi with Mussels and Clams | Idaho Potato Commission

Ingredients

• 3 each tomatoes, halved
• 2 each lemons, quartered
• 1/4 C olive oil
• 4 cloves garlic, finely chopped
• 2 each shallots, chopped
• 1/2 Lb clams, rinsed and scrubbed
• 1/2 tsp salt
• 1/2 Lb mussels, blue, fresh, rinsed and scrubbed
• 1/2 C white wine
• 2 14-oz cans mussels, canned
• 4 servings gnocchi
• 2 tablespoons parsley, chopped
• 2 tablespoons basil, chopped
• 1 cup sea salt
• 2 each Idaho® potatoes
• 2 cloves garlic, unpeeled
• 2 each egg yolks
• 2 tsp salt
• Nutmeg to taste
• 1 cup all-purpose flour
• 2 tablespoons olive oil
• 1 clove garlic, peeled, thinly sliced
• 3 teaspoons chives, chopped
• Salt and freshly ground black pepper as needed