Pesto Gnocchi With Scallops2018-07-03T09:30:14-04:00

Pesto Gnocchi With Scallops

Presented by Ecco Domani

INGREDIENTS

  • 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!

Serves 3–4 

Share This Article

As seen in the Summer/Fall 2018 Issue

Click to Visit Our Advertisers

Carol Dorey
Paver Savers
Warner Art and Glass
Roche Painting
Hager Furniture
Gail Gray
Richards Window Fashions
Eastern Surfaces
Go to Top