Seared Scallops with Sweet Potato Gnocchi

A few weeks ago I made a sweet potato pie and I had some leftover mashed sweet potatoes. So, instead of throwing the leftover potatoes away, I made these lovely sweet potato gnocchi. They are so delish, and billowy and sweet, but not too sweet, and I thought "what can I pair them with?" And the first thing that came to mind were sweet, fresh scallops. Try to get the larger scallops, if possible, and try to get each about the same size. I added dried cranberries at the last minute to the brown butter-sage sauce (recipe follows), but this is entirely optional. I just wanted to give it some nice color and contrast of flavor...and it was SO GOOD!

INGREDIENTS (makes about 24 gnocchi)

• 1 1/2 cups of mashed sweet potatoes
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 egg
• 1 to 2 cups flour

DIRECTIONS

Place the mashed sweet potatoes in a bowl and blend in the salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.

Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Pass through a gnocchi press or roll over a fork.

Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish. Serve with seared scallops and sage butter sauce.

Note: you can freeze the uncooked gnocchi, if you have any left. Cook them for 5 to 6 minutes in boiling water.

Seared Scallops

INGREDIENTS (serves 4)

• 8 large sea scallops
• Clarified butter or ghee
• Vegetable oil
• Kosher salt
• Fresh ground black pepper

DIRECTIONS

Most scallops you buy at the store have been soaked in a liquid solution that keeps them looking white. So you'll need to drain and rinse them thoroughly, then pat them dry with paper towels before seasoning them. Make sure they are as dry as you can get them. Season scallops with salt and pepper.

Heat a nonstick sauté pan over high heat and add a tablespoon of clarified butter or ghee and 1 teaspoon of vegetable oil. The butter/oil needs to be very hot before you add the scallops. You want to see just a little bit of smoke.

Place 4 scallops in the pan (you need to cook in batches so pan does not get overcrowded) and don't touch them! I know you'll be tempted to move them, but believe me it'll be worth it if you don’t. Be strong!

Wait two minutes, and then check the bottom of scallop to see that they have a nice caramel-colored crust, and then flip them over. Depending on how thick your scallops are, you want to cook for another minute to two minutes, but no more than 3. Remove scallops and tent with foil and finish cooking the rest. Serve immediately with the gnocchi and brown butter-sage sauce.

Brown Butter-Sage Sauce

INGREDIENTS

• 2 tablespoons butter
• 6 fresh sage leaves, chiffonade
• 2 heaping tablespoons of pine nuts
• Pinch of brown sugar

DIRECTIONS

With a paper towel, wipe the same pan you cooked your scallops in add the butter and melt on medium heat, bordering on medium-high. Add the sage leaves and pine nuts. Keep turning the pan so that everything gets coated. Keep cooking until butter begins to foam a little and it starts to turn slightly brown. At this point, add the brown sugar and keep cooking and stirring until sugar melts. Remove from heat immediately and drizzle some of this sauce over gnocchi and scallops.

You can also serve the gnocchi with the brown butter sauce sans the scallops and it makes a great lunch!

Gnocchi Parisienne

So, as some of you may know, I have a difficult time making gnocchi or dumplings. Actually, anything that involved making a light pastry with mashed potatoes. So, when I saw this ridiculously easy recipe for gnocchi without using mashed potatoes, I just had to try it. And you know what, they were delish! I took this recipe straight of my my Food & Wine magazine and I didn't change a thing...except that I used a combination of different cheeses.

INGREDIENTS

• 1 cup water
• 1 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 3 tablespoons unsalted butter, cut into tablespoons
• 1 cup all-purpose flour
• 3 large eggs
• 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, Gruyère or Asiago cheese

DIRECTIONS

1. In a small saucepan, combine the water, salt and nutmeg with 2 tablespoons of the butter and bring to a boil over high heat. As soon as the water boils, add the flour all at once and beat the dough with a wooden spoon until it is thick and comes away from the side of the pan. Cook, stirring to dry out the dough, about 30 seconds. Transfer the dough to a medium bowl and let cool slightly, about 5 minutes.
2. Beat 1 egg into the dough until incorporated. Beat in 1/4 cup of the cheese and another egg until blended, then beat in the last egg until the dough is very smooth.
3. Preheat the oven to 350°. Bring a large pot of salted water to a boil. Set a bowl of ice water near the stove. With a large spatula, transfer the dough to a resealable plastic bag, pressing it into one corner. Cut off the tip of the bag; the opening should be about 1/2 inch long.
4. Reduce the heat to maintain a gentle simmer. Carefully hold the bag over the water and press out the dough, using a small sharp knife to cut it into 1 1/2-inch lengths before it drops into the pot (see Note). Simmer the gnocchi for 3 minutes. With a slotted spoon, transfer the gnocchi to the ice water bath to stop the cooking. Transfer the gnocchi to paper towels and pat dry.
5. Grease a 9-by-12-inch baking dish with the remaining 1 tablespoon of butter. Arrange the gnocchi in the dish and sprinkle with the remaining 2 tablespoons of cheese. Bake until puffed, about 25 minutes. Preheat the broiler. Broil the gnocchi 6 inches from the heat for 1 to 2 minutes, or until browned. Serve right away with the meatballs in tomato sauce. Bon appetit!

Mini-Meatballs over Gnocchi

This is truly a 30 minute meal here, especially if someone else forms the meatballs while you do the sauce. The combo of mini meatballs and gnocchi really works well, but you can also substitue penne pasta or even bowties if you can't find gnocchi. We had this this lightly toasted French bread and boy was it fabulous!

INGREDIENTS

• 1 pound bulk Italian sausauge
• 1 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced
• 1 medium onion, finely chopped
• 1/2 teaspoon crushed red pepper flakes
• 1 (28-ounce) can crushed tomatoes
• 1 (8-ounce) can tomato sauce
• 6 fresh basil leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh black pepper
• 1 pound gnocchi, from refrigerated or frozen foods section of market
• Grated Parmigiano-Reggiano or Romano cheese
• Crusty bread to pass at table

DIRECTIONS

Preheat oven to 400 degrees F.

Place bulk sausage in a medium bowl. Roll into mini balls, 1 1/2 inches across, and arrange on a nonstick cookie sheet. Bake at 400 degrees F for 10 to 12 minutes or until firm and lightly golden.

Heat 1 tablespoon olive oil a large skillet over medium-high heat. To the hot skillet, add the onions and cook for 5 minutes. Then add garlic and crushed red pepper flakes. Cook for one more minute. Add crushed tomatoes, tomato sauce and season sauce with salt and pepper. Simmer sauce for 10 - 15 minutes.

Bring a pot of water to a boil for gnocchi. Drop gnocchi in boiling water and cook 5 minutes or to package directions.

Stir in meatballs and basil into tomato sauce and simmer 5 more minutes, then remove from heat.

Drain gnocchi and arrange on a platter. Carefully ladle meatballs and sauce over gnocchi. Sprinkle cheese over it and serve with crusty bread. So good!

Gnocchi di Ricotta alla Gorgonzola

Oh my goodness...I made these deadly ricotta gnocchi last night and I'm pretty sure I went into some type of cholesterol shock. For me, the gorgonzola sauce was a bit too rich, so next time I will cut down on the amount of cheese. Additionally, you just need a little sauce on the gnocchi because the gnocchi are already rich enough. For me, 4 or 5 gnocchi as a side dish (or even a light lunch) is enough. Nevertheless, I think I like the ricotta gnocchi better than the regular potato gnocchi. I also tried the ricotta gnocchi with just a regular marinara sauce, and they were quite yummy, too. Anyway, if you have high cholesterol or are some type of diabetic, you should probably not try this...but, dang, is it sinful!

INGREDIENTS

• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 container (15 ounces) ricotta cheese
• 6 Tbsp freshly grated Parmesan cheese
• 3/4 cup chopped fresh parsley
• 3/4 cup all-purpose flour or as needed
• 5 oz. Gorgonzola cheese, crumbled or chopped
• 3/4 cups cream
• 2 oz. butter

DIRECTIONS

In medium bowl, combine ricotta, Parmesan, parsley, and 1/2 teaspoon salt. Sprinkle flour over ricotta mixture and, with your hands, work mixture into soft, smooth dough. If dough is sticky, add some flour. Work dough just until flour is incorporated into cheese mixture; do not overwork.

Break off piece of dough; on lightly floured surface, roll into 3/4-inch-thick rope. (If rope doesn't hold together, return to bowl with remaining dough and work in more flour.) Cut dough rope into 3/4-inch lengths. Place one piece of dough on inside curve of fork tines, gently pressing on dough with thumb as you roll dough along tines. Allow dough to drop off fork, slightly curling in, forming an oval. One side of gnocchi will have ridges and opposite side will have an indentation. Repeat rolling, cutting, and shaping with remaining dough. (Gnocchi can be made up to 4 hours ahead to this point. Arrange in floured jelly-roll pan; cover and refrigerate. Make sure your gnocchi rest at least 15 minutes in the fridge for the gluten to develop.)

The sauce: Melt the chopped Gorgonzola cheese in the cream with the butter and 1/4 teaspoon ground black pepper over a low flame.

In 5-quart saucepot, heat 4 quarts water to boiling over high heat. Add half of gnocchi and cook until gnocchi float to the surface, 2 to 3 minutes. With slotted spoon, transfer gnocchi to warm shallow serving bowl. Repeat with remaining gnocchi. To serve, pour the Gorgonzola sauce over the gnocchi, mix gently and serve at once.

If gorgonzola cheese sauce is too much for you, you can also use a regular jarred marinara sauce on the ricotta gnocchi. I kind of liked the tomato sauce a little better.

Gnocchi with Browned Butter and Sage

Oh boy, I'm getting addicted to gnocchi, which it isn't a good sign because they are basically little potato and flour dumplings that you fry in butter and sage. YUMMY! And, after researching the various gnocchi recipes out there in internet land, La Marta's was the best. Again, if you have any leftover mashed potatoes, you can make these addicting dumplings.

INGREDIENTS (serves 4)

• 2 ½ cups cold leftover mashed potatoes
• 1 large egg yolk
• 3 tablespoons extra-virgin olive oil
• 1 ¼ cups all-purpose flour, plus more for dusting
• 1 tablespoon salt
• 3 tablespoons unsalted butter
• Pinch freshly ground of black pepper
• 8 fresh sage leaves, finely sliced
• ¼ cup grated Parmesan cheese

DIRECTIONS

1. In a medium bowl, combine potatoes, egg yolk, olive oil, flour, and 3/4 teaspoon salt. Using a wooden spoon, stir until incorporated. Divide dough into fourths. Line a baking sheet with parchment paper.
2. On a lightly floured work surface, roll one-fourth of the dough into a 3/4-inch-diameter log. Cut the log into 3/4-inch-long pieces. Pick up one piece of dough, and press onto the back of a fork with your thumb; the indentations from the tines should be visible. Place the gnocchi on the prepared baking sheet. Repeat process with the remaining pieces of dough, arranging finished gnocchi in a single layer. Repeat with the remaining three portions of dough.
3. Fill a large saucepan with water, and add 2 teaspoons salt; bring to a boil. Have ready a colander set over a bowl. Add one-fourth of the gnocchi, and cook until they float to the top, 2 to 4 minutes. Using a slotted spoon, transfer cooked gnocchi to the colander. Cook the remaining gnocchi.
4. Place a large sauté pan over medium heat. Add butter. When butter begins to brown, about 2 minutes, add pepper and the remaining 1/4 teaspoon salt. Increase heat to medium-high. Add the gnocchi and sage. Cook, stirring occasionally, until the sage has wilted and the gnocchi have heated through, 1 1/2 minutes. Serve immediately, with a sprinkle of Parmesan cheese.

Chicken with Figs and Gnocchi

Apparently, this is a 30-minute-meal from Rachael Ray, however it took me just over 45 minutes, but that's because I simmered the chicken a lot longer than what her original recipe called for. Otherwise, this is a very delicious dish and the combo of chicken and figs taste so good together. Try to use fresh gnocchi, if you can find it. Manga!

INGREDIENTS (4 servings)

• 1/4 cup extra-virgin olive oil
• 1/3 pound thick-cut (1/4-inch) pancetta, cut into 1/2" slices (you can use bacon, if pancetta is not available)
• 2 pounds boneless, skinless chicken, breasts and thighs combined, cut into large chunks
• Salt and pepper
• Flour, for dredging
• 1 large onion, thinly sliced
• 4 cloves garlic, crushed
• 10 dried figs, quartered (look for plump, tender dried fig varieties in bulk section of market.)
• 1/3 bottle dry red wine (an Italian Rosso or Chianti)
• 1 to 1 ½ cups chicken stock
• 1/4 cup, a generous handful, chopped flat-leaf parsley
• 1 lemon, zested
• 1 tablespoon chopped fresh thyme, divided
• 1 package, 12 to 16 ounces fresh or frozen store bought gnocchi
• 3 tablespoons butter
• 1/4 teaspoon freshly grated nutmeg

DIRECTIONS

Heat a deep skillet over medium high heat. Add extra-virgin olive oil, and the cut pancetta. Brown the pancetta, 3 to 4 minutes then remove with a slotted spoon and drain on paper towel. Set aside.

Season the chicken chunks with salt and pepper and dredge in a little flour then add to the hot pan you just cooked the pancetta in. Brown the pieces for 2 minutes on each side over high heat. Remove the chicken from pan. Add the onions, garlic and chopped figs to the pan and lower heat to medium-high. Sauté 3 minutes, then add the chicken back into the pan with onions and figs. Add the wine and cook it down 5 minutes or so until only about 1/3 cup remains. Add one cup chicken stock, parsley, lemon zest and half of the thyme to the chicken and stir to combine. Reduce heat to simmer and cook another 15 minutes. Note: the longer you let it simmer, the better this dish gets. Also, if you would like a little more sauce, shake another half cup of stock into the pan.

Place a pot of water on the stove to boil for the gnocchi. Add a good pinch of salt to water.

Add gnocchi to boiling water and cook to package directions; 4 minutes for fresh gnocchi, 6 minutes for frozen, and drain. Heat a medium nonstick skillet over medium-low heat. Melt butter and brown it (foamy bubbles will form). Drain gnocchi and add to skillet. Raise heat to medium-high and lightly brown the dumplings. Season gnocchi with salt, pepper, remaining thyme and nutmeg. Turn to coat, toss and remove from heat.

Adjust the seasonings on the chicken with figs. Lastly, add the reserved pancetta to the chicken. Serve the chicken and figs in shallow dishes, the gnocchi piled in the center of the bowl on top of the chicken.