Crispy Gnocchi with Littleneck Clams

Name: Crispy Gnocchi with Littleneck Clams
Yield: 4 Servings
Ingredients: 2½ pounds russet potatoes (about 4 large), scrubbed; 2 pounds littleneck clams, scrubbed; ¾ cup all-purpose flour, plus more for dusting; 2 teaspoons Diamond Crystal or 1½ teaspoons Morton kosher salt, plus more; 1 large egg, beaten to blend; ½ cup (1 stick) unsalted butter; 2 tablespoons olive oil; 4 garlic cloves, thinly sliced; 2 teaspoons fresh lemon juice; Freshly ground black pepper; 2 tablespoons finely chopped chives; A potato ricer

By Cook & Brown Public House, Providence, RIPhotographer Elizabeth Cecil

August 16, 2016

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Elizabeth Cecil

Don’t be tempted to disturb the gnocchi when browning—the hands-off approach is key to letting them develop a deep brown color on one side. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.

Recipe notes