Gnocchi with Saffron, Shrimp and Mussels

By Courtney HillMarch 14, 2025

Makes
4-6 servings
Cook Time
40 minutes

At Trattoria la Moretta, located in Ancona, the capital of Italy’s Marche region, chef Corrado Biló pairs gnocchi with a seafood ragù made from large prawns and clams with smaller pieces of chopped mixed seafood. Our goal was to mimic the sweet, briny flavors but make the dish more amenable to home cooking. We found that starting with a quick mussel broth built a flavorful base, while adding saffron, like Biló did, gave the sauce floral, earthy notes and a warm golden hue. Either uncooked homemade gnocchi or store-bought gnocchi (which is precooked) works well here. Whatever you use, be sure to stir gently after transferring the gnocchi from the simmering water to the skillet so the dumplings don’t turn to mush. For pasta fans, we also tested the recipe using a 9-ounce package of fresh fettuccine, and the results were great. Cook the pasta according to package instructions and add it in the same way you would the gnocchi.

Tip

Don’t pour the gnocchi into a colander; instead, use a slotted spoon to lift them from the water and place them directly in the skillet. This ensures you don’t wind up with a thick, gummy mess.

Ingredients

2
tablespoons extra-virgin olive oil
3
scallions, thinly sliced, whites and greens reserved separately
2
medium garlic cloves, smashed and peeled
2
large sprigs thyme, plus ½ teaspoon chopped fresh thyme, reserved separately
¼-½
teaspoon red pepper flakes (optional)
½
cup dry white wine
2
pounds mussels, scrubbed
¼
teaspoon saffron threads, crumbled
12
ounces medium-large (31/40 per pound) shrimp, peeled (tails removed) and deveined
1
pound uncooked homemade gnocchi or store-bought gnocchi (see headnote)
2
teaspoons lemon juice
Kosher salt and ground black pepper

Step 1

In a large pot over medium, combine the oil, scallion whites, garlic, thyme sprigs and pepper flakes (if using). Cook, stirring, until the garlic is softened and fragrant, about 3 minutes. Add the wine and bring to a boil over medium-high. Stir in 1 cup water and return to a boil. Scatter in the mussels, then cover and cook, stirring once halfway through, until most of the mussels have opened, 4 to 6 minutes.

Step 2

Using a slotted spoon or wire skimmer, transfer the mussels to a rimmed baking sheet to cool; discard any that have not opened. Strain the broth through a fine-mesh strainer into a 12-inch skillet; discard the garlic and thyme sprigs. Wipe out the pot and fill with 3 quarts water, then bring to a boil over medium-high.

Step 3

While the water heats, bring the broth in the skillet to a simmer over medium-high. Add the saffron and simmer, stirring occasionally, until reduced to about 1 cup, 5 to 7 minutes. Meanwhile, remove the mussels from the shells; discard the shells. If the water is not yet boiling, cover the skillet and reduce the heat to low.

Step 4

When the water in the pot reaches a boil, add the shrimp to the skillet. Cook over medium, stirring occasionally, until the shrimp have just turned opaque, about 2 minutes. Meanwhile, in the boiling water, cook the gnocchi according to the gnocchi recipe or package instructions. Using the slotted spoon, gently transfer the gnocchi to the skillet. Add the mussels, then cook over medium, swirling the pan and gently folding with a silicone spatula, until well combined, about 1 minute. Off heat, stir in the lemon juice, chopped thyme and scallion greens. Taste and season with salt and black pepper.