Steps

1. While still hot, mash or strain the cooked and peeled potatoes (600g) until very fine. (Key Tip: Potatoes become gummy if they cool down before processing).
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2. Gently mix the sifted cake flour (250g) into the mashed potatoes.
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3. Add nutmeg (a pinch) and mix further.
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4. Once the potato mixture has cooled, add the whole egg (1) and Parmesan cheese (1 tbsp). Knead the mixture until it comes together to form a dough. (Key Tip: Adjust the amount of flour based on the potato's moisture content).
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5. Steam the clams (12) in water or white wine, then separate the clam meat from the steaming liquid. Strain the steaming liquid through a paper towel.
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6. Finely chop the shrimp (6).
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7. Slice the small squid (1) into rings.
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8. Blanch and peel the 2 large tomatoes, then cut them, including the seeds.
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9. Turn the gnocchi dough out onto a floured surface and divide it into several portions (depending on the dough quantity).
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10. Roll each portion of dough into a rope about 1cm in thickness and cut diagonally to form the gnocchi.
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11. Place the shaped gnocchi on a floured surface to prevent sticking. (Key Tip: If making a large batch, spread them out on a tray, freeze until solid, then store in a freezer bag. You can cook them directly from frozen).
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12. Heat a little garlic and olive oil (to taste) in a frying pan and sauté the squid.
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13. Once the squid is cooked, add the shrimp and sauté.
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14. Add white wine (to taste) and let the alcohol evaporate.
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15. Add the strained clam steaming liquid and simmer slightly to reduce.
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16. Once reduced, add the chopped tomatoes and the clam meat.
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17. Add the gnocchi to boiling water and use a spatula to prevent them from sticking to the bottom. Once the gnocchi float to the surface, reduce the heat to low and cook gently. (Key Tip: Avoid boiling over medium-high heat as they can break apart).
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18. Once the gnocchi are cooked, drain them and add them to the seafood sauce. Taste the sauce and adjust seasoning with salt and pepper if needed. Finally, add the finely chopped or torn basil (1 sprig) and olive oil (to taste) and toss briefly. Serve and top with coarsely grated scamorza cheese (to taste).
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