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Scallops & Leeks Gnocchi by Thyme & Table

Scallops & Leeks Gnocchi

  • 1 hr
  • 4 servings

Scallops and Leeks:

¾ lb scallops

½ lemon – zested and juiced

4 oz oyster mushrooms – cut into bite-sized pieces

1 leek – sliced into 1-inch rounds

¼ cup panko breadcrumbs

¼ cup heavy cream

2 Tbsp parmesan – grated

Oil for cooking

For serving: Chopped chives

 

Gnocchi:

4 medium russet potatoes

3 cups all-purpose flour

½ cup whole milk ricotta

¼ cup parmesan – grated

1 egg

1 tsp garlic powder

Salt and pepper to taste

  1. Start by toasting the breadcrumbs. In a large saucepan, heat a drizzle of oil on medium heat. Add breadcrumbs, salt and pepper. Stir while toasting for about 2 to 4 minutes. Transfer to a bowl and stir in lemon zest.
  2. Make the gnocchi. In a large pot, add potatoes and cover with salted water. Bring to a boil and cook for about 20 minutes or until fork tender. Drain water, carefully peel potatoes, and place potatoes in a large bowl. Mash until smooth.
  3. Stir in flour, ricotta, parmesan, whisked egg, salt and pepper. Lightly dust your working surface with flour. Divide the dough into 12 portions and roll each one out into a rope that is about 1-inch in diameter. Cut rope into ¾-inch pieces. Lightly dust with more flour to keep from sticking.
  4. Using the same large pot, bring salted water to a boil. Working in batches, boil gnocchi until they float to the surface. Remove with a slotted spoon and continue until all gnocchi are cooked and tender. Reserve ½ cup of water – set aside. Cover and keep gnocchi warm.
  5. In the pan used for the breadcrumbs, heat another drizzle of oil on medium-high heat. Season scallops and leeks with salt and pepper and adding both to the pan. Sear for about 1 to 2 minutes per side. Remove the scallops from the pan (keep warm) but leave the leeks.
  6. Add mushrooms to the pan and cook, lightly stirring, for about 4 minutes or until browned. Season with salt and pepper to taste.
  7. Add gnocchi, cream, parmesan and lemon juice to the pan. Gradually add the reserved water until you reach the desired consistency. Cook for another 2 minutes or until everything is heated through.
  8. Serve gnocchi in sauce with scallops, toasted breadcrumbs, and chives.

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