Gnocchi With Scallops Recipes

SCALLOPS AND GNOCCHI

Steps:

• Bake potatoes till tender, run through a ricer or food mill, and gently mix in flour and some olive oil. The sauce was olive oil, onion and chile flake, saute till tender, add garlic followed by a large can of tomatoes and 1 cup of cream. Simmer about 30 minutes and blend until smooth. Bring to a simmer and add your scallops. Cook about a minute and kill the heat. boil your gnocchi and add right to the sauce. Add some basil and stir very gently to coat and mix well. Serve with more basil and chile flake.

GNOCCHI WITH SCALLOPS

Steps:

• Place the unpeeled potatoes in a saucepan and cover with cold water. Add 2 teaspoons salt, cover and heat to boiling. Simmer over medium heat until tender, about 40 minutes. Drain and peel while hot. Pass through a ricer or food mill to make a high mound in a bowl. Sprinkle the potatoes with 1 cup of the flour and cheese. Make a small crater in the center of the mound and add the egg. With your hand, gradually draw the potatoes around the outside of the mound into the egg and knead to mix, sprinkling with 1/2 cup more flour. Knead dough in bowl until smooth, about 3 minutes.
• Divide dough into 8 equal pieces. Flour work surface and hands, and working with one piece of the dough at a time, roll to a 1-inch-thick rope. (If dough is sticky, sprinkle with additional flour.) Cut rope crosswise into 3/4-inch-wide pieces. Working with one dumpling at a time, dip in flour and press lightly onto a grater or the back of a fork so that a fingertip leaves an indentation. Repeat with the remaining dough.
• Heat a large kettle of water to boiling. While water heats, slice the scallops, yellow squash and zucchini into 1/2-inch rounds and then quarter the rounds from cut side. Place the pieces in a skillet with butter and garlic and sauté over medium-low heat for about 10 minutes.
• When the water comes to a boil, cook the dumplings, in about 4 batches, until they float to the surface; cook for 30 seconds. Remove with a strainer and drain while the next batch cooks. Place the dumplings on a large platter and keep warm.
• To serve: season the scallop mixture with nutmeg, salt and pepper and pour over dumplings. Garnish with lemon and orange zest.

ROASTED SEA SCALLOPS WITH POTATO GNOCCHI, PEAS AND MUSHROOMS

Steps:

• Gnocchi:.
• Bake the russet potato in a 350F oven until fully cooked (about 35-40 minutes).
• Remove the peel from the potato and put the flesh through a food mill while still warm.or use a ricer, use someting to make sure all potatoe is broken up and there are no lumps left. you could even use the back of a large spoon, push potato through a pasta colander.
• While the potato is still warm, place it into a mixing bowl with the eggs and melted butter; season with salt and pepper.
• Spoon the potato mixture onto a cutting board dusted with flour.
• Use your hands to knead the mixture, while adding more flour a small amount at a time. Add flour until the mixture in moist but not sticky.
• Gently roll the dough into a long cylinder until in has the diameter of a nickel.
• Cut the dough into 1-inch pieces with a butter knife.
• Pinch the uncut side and place on a floured pan.
• They should resemble a pillow in shape.
• Cook the gnocchi in simmering salted water until they begin to float.
• Gently transfer to ice water for two minutes.
• Remove from the ice water and coat with the olive oil.
• Gnocchi should be refrigerated until needed.
• Sauce:.
• Begin by shucking the peas and blanching them in boiling water for about 45 seconds. (Salted water should always be used when blanching vegetables.)
• The peas should be soft but not mushy.
• After the peas have blanched, transfer directly into ice water, and remove from the water when cool.
• Place all of the cooked peas, with the exception of 1/4 cup, into a blender with the cold water, and puree; season with salt and pepper.
• The finished product should have the consistency of heavy cream.
• Hold cold until needed.
• Mushrooms:.
• In a medium sauté pan, melt 1 tablespoons of the butter.
• When the butter is fully melted, add the mushrooms and season with salt and pepper.
• Cook until they begin to turn light brown.
• Remove from the pan and cool on a paper towel.
• Cooking and presentation:.
• Put the whole peas, gnocchi and mushrooms with into a small sauté pan with 1 tablespoon of butter and gently warm.
• Warm the pea puree in a saucepan over a low heat.
• Meanwhile, heat a small sauté pan with the canola oil until it begins to smoke very lightly.
• Season the scallops with salt and pepper and place in the pan.
• When the scallops start to brown, turn the heat to medium-low and continue to cook for 3 minutes; flip over and cook for an additional minute. Squeeze fresh lemon juice over the scallops and remove from the pan. Ladle a small spoonful of sauce into the middle of shallow bowl.
• Randomly place the peas, gnocchi and morels in the bowl.
• Carefully place the scallops in the bowl, and serve immediately.

SOBA GNOCCHI WITH SCALLOPS AND CELERY ROOT FOAM

Steps:

• To prepare the gnocchi, preheat the oven to 400°F. Using a fork or the tip of a paring knife, poke several small holes in the potato and place it on a baking sheet. Bake the potato for 1 1/2 hours, or until the potato is very soft to the touch (it should give easily when pressed).
• Meanwhile, begin the celery root foam. Place a saucepan over medium heat. After 30 seconds, add the olive oil and let it heat for 1 minute, or until it's hot but not smoking. Add the leek, onion, garlic, and 1/4 teaspoon of the salt. Decrease the heat to low and cook, stirring often, until the vegetables are translucent, about 5 minutes. Add the celery root and cook for 2 minutes longer. Add the water and bring just to a boil before decreasing the heat to medium-low. Simmer until the celery root becomes soft, about 30 minutes. Remove the saucepan from the heat and let it sit at room temperature until mostly cool, about 15 minutes.
• To finish the foam, combine the half-and-half, skim milk, butter, remaining 1 1/2 teaspoons salt, and white pepper in a blender. Add the cooled celery root mixture and blend on high speed until smooth. Strain the sauce through a fine-mesh sieve into a pot. Heat over low heat until the liquid begins to simmer, then turn off the heat and cover to keep warm until ready to use, or if making in advance, cool and reheat later.
• To prepare the gnocchi, split the potato in half while still hot. Use a spoon to scoop out the inside, discarding the skin. Grind the potato through a food mill or ricer (you can also use a fine-mesh strainer, but don't use a food processor) and combine it with the Parmesan cheese, olive oil, egg, salt, and pepper. Add the all-purpose and buckwheat flours until you have a smooth, creamy texture, being careful not to overwork the dough.
• Dust a work surface with all-purpose flour and divide the dough into 4 portions. Gently roll one portion of the dough on the counter to create a long rope 1/2 inch thick. Cover the remaining dough with a dry towel.
• Lightly pinch the rolled dough between your thumb and index finger. Use a paring knife to cut the dough into 1-inch-long pieces. Each piece should resemble a small pillow (the literal translation of the Italian word gnocchi). Repeat with the remaining dough until all has been used.
• Prepare an ice bath and bring a large pot of heavily salted water (1 gallon water to 1/4 cup salt) to a boil over high heat. Add one-fourth of the gnocchi and cook until the gnocchi have risen to the surface, 1 to 2 minutes (they should be cooked through but still hold their shape). Remove the gnocchi from the water and submerge in the ice bath. Drain once to cool. Repeat with the remaining gnocchi. Once all the gnocchi have been cooked, lightly toss them with the vegetable oil and refrigerate until ready to use.
• To assemble the dish, place a large sauté pan over high heat. Add 2 tablespoons of the olive oil. After 30 seconds, add the mushrooms and salt. Cook until each side of the mushrooms are lightly browned, about 4 minutes, then add the butter. Once melted, add the gnocchi, garlic, and shallot. Cook until the gnocchi are lightly brown. Add the cream and Parmesan cheese. Decrease the heat to low and cook until the sauce has thickened. Stir in the parsley and set aside.
• Heat another large sauté pan with the remaining 2 tablespoons olive oil. Season the scallops with a pinch each of salt and pepper, then add to the hot pan. Cook for 1 1/2 to 2 minutes, until the bottoms of the scallops have browned, then turn over and decrease the heat to low. Cook 2 to 2 1/2 minutes longer, or until scallops are cooked to medium.
• In a saucepan, heat the foam mixture to a simmer, then transfer it to a tall, narrow container or pot. Use an immersion blender to "foam" the sauce, which will create a layer of bubbles on the surface.
• To serve, divide the gnocchi and sauce among 4 shallow bowls. Top each with 4 scallops and 1/4 cup foam.