· recipe ·
Gnocchi with Scallops and Saffron Butter
Dry-packed scallops release less liquid in the skillet than scallops treated with added water. A dry surface helps them develop a golden crust.
Time and servings
- Prep
- 50 min
- Cook
- 80 min
- Total
- 130 min
- Servings
- 4
Nutrition per serving
- Calories
- about 550
- Protein
- 22 g
- Fat
- 21 g
- Carbs
- 64 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Bloom the saffron
Warm 2 tablespoons30 ml of the white wine, crumble in the saffron threads, and leave them to bloom for 5 minutes.
Make the saffron butter
Finely dice the shallot. Melt 1 tablespoon15 ml of the butter in a saucepan and cook the shallot until translucent. Add the bloomed saffron wine and remaining white wine and simmer until reduced to about 1/3 cup80 ml. Remove from direct heat and swirl in the remaining 2 tablespoons30 ml butter a piece at a time.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Sear the scallops
While the water heats, pat the scallops very dry and season with black pepper. Heat the olive oil and 2 Tbsp30 g of the butter in a skillet over medium-high heat. Sear the scallops without moving until deeply golden, turn, and cook until firm, pearly, and opaque and their centers reach 145°F63°C. Transfer them to a plate.
Poach the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float and transfer them directly to the saffron butter.
Plate without overcooking
Fold the gnocchi through the sauce over the lowest heat. Finely grate in half of the lemon zest and squeeze in 1 tablespoon15 ml lemon juice. Divide among warm plates, add the scallops, and finish with chopped chives.
