Potato gnocchi with beetroot, cannellini beans and mussels

<p>Clean the mussels.<br /> Heat a drizzle of oil and one garlic clove in a large pot and cook a little.<br /> Add the mussels, parsley, pepper and basil; cover the pot with the lid and let cook until all opened.<br /> Once the mussels have opened, remove from the shells and place in a bowl with a little filtered mussel water to prevent from drying. Cover with a lid and set aside.<br /> Filter the rest of mussel water and set aside.<br /> In a skillet, heat 4 tablespoons of olive oil, 1 clove of garlic and 1 sprig of rosemary to flavor the oil.<br /> Set some oil aside and put the rest in a blender with the beans, some mussel water and blend; add water until smooth. In case you need more water, but the sauce is salty enough, pour plain water.<br /> In a skillet, put the gnocchi, a few basil leaves and 100 ml of mussel water. Stir-fry until the water is completely absorbed.<br /> Serve drizzling with some flavored oil.</p> <p>Thanks to <a aria-label="undefined (apri in una nuova scheda)" href="https://www.instagram.com/vitofoodplanner/" target="_blank" rel="noreferrer noopener"><strong>vitofoodplanner</strong></a></p> <p><img class="alignnone wp-image-6688 size-full" src="https://www.mammaemma.it/wp-content/uploads/2020/07/cozze.jpg" alt="" width="800" height="533" /></p>