Scallops and Gnocchi

Seafood and potato is a classic pairing that has been a long time favorite of mine. I knew I wanted to eat some sort of seafood yesterday, but I couldn't decided between potato or pasta to go with it. That's when I realized that I wouldn't have to choose! Gnocchi is both things. Then I also realized that scallops are very similar to gnocchi in shape, and this dish was born.

Every time I make gnocchi I think I should do it more often.

I like to roll it nice and round in my hand before making the ridges.

I pretty much just flatten them out onto the fork, then fold it into the traditional gnocchi shape.

Perfect! (kinda...)

The sauce is a tomato cream sauce. Poach the scallops in the sauce by just adding them while it is simmering, then kill the heat after a minute or so.

The gnocchi is cooked in salted boiling water, then added directly to the sauce with everything else.

I ended up making a little too much sauce, so I just got everything in here and then served the gnocchi with a slotted spoon.

This came out awesome. Initially I was hoping that the gnocchi would be a little smaller and the scallops a little bigger (I forgot how much gnocchi grows while boiling and how much scallops shrink when cooked.) but in the end I don't this it mattered.

The different sizes were actually kinda cool and added to the unique look of this dish.

Tasty stuff! 

Scallops and Gnocchi

  • 6 Yukon Gold Potatoes
  • 1 Cup Flour
  • 1/2 Onion (diced)
  • Chile Flake
  • 2 Cloves Garlic
  • 28 Ounces Canned Diced Tomato
  • 1 Cup Cream
  • 1 Pound Bay Scallops
  • Basil


  1. Bake potatoes till tender, run through a ricer or food mill, and gently mix in flour and some olive oil. The sauce was olive oil, onion and chile flake, saute till tender, add garlic followed by a large can of tomatoes and 1 cup of cream. Simmer about 30 minutes and blend until smooth. Bring to a simmer and add your scallops. Cook about a minute and kill the heat. boil your gnocchi and add right to the sauce. Add some basil and stir very gently to coat and mix well. Serve with more basil and chile flake.