Pesto Gnocchi With Scallops
Presented by Ecco Domani
- 1 bag frozen gnocchi (potato pasta), 13–16 oz. size
- 2 T olive oil
- 1 clove garlic, chopped
- 1 1/2 lb. cleaned fresh scallops (sea or bay scallops, or substitute any size cleaned shrimp)
- 2 oz. heavy cream
- 1/4 cup of your favorite basil pesto
- 1/4 cup freshly grated Parmigiano-Reggiano cheese (optional)
In a large pot of boiling salted water, cook gnocchi to package instructions.
In a large skillet, heat olive oil and sauté garlic until golden. Add scallops and sauté until golden. (If using shrimp, cook until they turn pink.) Add cream and warm through.
When gnocchi are done cooking, drain and toss with the scallop mixture and pesto. Sprinkle with cheese as desired and enjoy!
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As seen in the Summer/Fall 2018 Issue
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