Brown four spoonfuls of oil in a large pan with the peeled and lightly crushed garlic clove and the Compagnia tomato bruschetta. Add the cleaned seafood , blend with the white wine and cook on a high flame until the molluscs are all open.
Immerse the gnocchi with pesto in abundant salted water, drain them when they appear on the surface. Sauter them in the pan with the bruschetta for a few moments, turning them gently so that they do not break.
Serve adding some finely chopped parsley leaves, a spinkle of pepper and a drizzle of extra virgin olive oil.