Dewey and I love a good date night filled with delicious food and wine, but we always value our quality time together at home. That’s when we make something like this gnocchi, put on some good tunes, and have a date night in the comfort of our own home! I can’t take credit for the recipe or the beautiful images but what I can do is have Zach, our resident wellness + food contributor, teach you how to make it for yourself. Take it over Zach.
When my fiancé and I were first dating and I really wanted to woo her I did that by cooking for her. They say that food is the way to someone’s heart, so I’m pretty sure it’s the main reason she agreed to marry me. One of her favorite dishes I made was gnocchi (a.k.a. fluffy balls of deliciousness).
It’s rich, decadent, and easier to make than you probably think. Here we pair it with some seared scallops and a cream sauce. Make this for your next date night (or any night) and I promise your significant other will be happy!
For the sauce
- 1/4 cup unsalted butter
- 1/4 cup flour
- 1 pint heavy cream
- 1 sprig fresh tarragon, chopped
- 1 sprig fresh rosemary, chopped
- 2 cloves chopped garlic
- Salt and pepper to taste
For the Gnocchi
- 1 1/4 lbs russet potatoes
- 1/2 cup unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1/2 egg, beaten
- 12 cherry tomatoes
- 10 large scallops
- 2 tablespoons butter
- 1/2 to 1 cup microgreens
- Cook the potatoes in a large pot of water on medium-high heat for 45-50 minutes, until fork tender. Drain and let cool for 5 minutes.
- While still hot, peel potatoes and pass through a ricer. If you don’t have a ricer use a potato masher to mash well. Make sure you don’t leave and clumps of potato. Let cool completely.
- Sprinkle flour and salt on potatoes and make a well in the center. Pour beaten egg into center and mix well.
- Turn dough onto floured surface and knead gently. Dust with more flour as needed.
- Divide into pieces and roll out into 1/2 inch thick ropes.
- Cut into 1/2 inch pieces and place on floured baking sheet until ready to cook. You may have extra dough. I usually freeze some to use another time.
- In a large sauce pan cook 1/2 cup butter, 1/4 cup flour, and garlic on low heat for 3-5 minutes until it forms a light blond roux.
- Add cream, tarragon, rosemary, salt, and pepper. Simmer on low heat for 5 more minutes until sauce thickens.
- Bring a large pot of water to a boil. Cook gnocchi in small batches, straining out when they rise to the top. Pull gnocchi out of water and add directly into cream sauce.
- Place a large skillet (preferably cast iron) on high heat. While that is heating, place scallops on a plate lined with paper towels and pat dry. Drying them first will help you get a nice sear while cooking. Sprinkle scallops with salt.
- Melt butter in skillet and add scallops, cooking 1 1/2 minutes per side. Baste scallops with butter, using a spoon to scoop the butter and drizzle it back on top of the scallops as they cook.
- Place the gnocchi on a plate then top with scallops, tomatoes, and microgreens.