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For this recipe, I add mashed potatoes to the dough for Parisian gnocchi to create an appealing hybrid that I particularly like.
From the small town of Beaucaire in Provence, this is actually two dishes incorporated into one.
Clams are a favorite at our house, and I make this recipe at least once a week in the summer. I like cherrystones, which are larger than littlenecks and meatier. Bring them just to a simmer.