Lugano-style Gnocchi with Mussels

Method

1. In a large bowl, mix the mashed potato, flour, and egg to form a dough. Knead until smooth, then let rest for 10 minutes.
2. Bring a large pot of salted water to a boil. Drop small portions of the dough into the water and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute.
4. Add the mussels and white wine to the skillet. Cover and cook for 5-7 minutes, until the mussels open. Discard any that remain closed.
5. Stir in the heavy cream and bring to a gentle simmer. Add the cooked gnocchi and toss to coat in the sauce. Season with salt and pepper, and serve immediately.