Since I am such a cruddy cook, the little culinary successes really get me excited! Tonight’s dinner was one such success and I’ve posted the recipe below. Since I am a vegetarian (lacto-ovo) I just left the scallops off of mine.
Whole Wheat Gnocchi
4 medium sized idaho potatoes
2 cups of whole wheat flour
Peel and boil the potatoes in a large pot of salted water until cooked through. Drain the potatoes and transfer them to a large bowl. Mash them, and then let them cool. Add in one cup of the flour and both eggs. Mix. Start kneading the dough adding in the remaining cup of flour as you go. Once your dough begins to form a ball you can stop adding additional flour (too much will make the gnocchi dense and unpleasant). Once thoroughly kneaded, divide into four sections. On a lightly floured surface take each section, one at a time, and roll it out like a snake until it is about 1/2 inch in diameter. Next cut it into 1/2 to 1 inch pieces depending on your preference and repeat for all four sections. I then refrigerated my pieces (on wax paper) for about an hour while I went to the gym. I don’t know if that made any difference but just in case I’m listing it! When you are ready to cook them, drop them into a pot of boiling water and allow to cook for about 5 minutes or until they all float to the surface. Drain and hold them to the side while you prepare your pesto.
2 cups fresh basil leaves (packed)
3 cloves of garlic
1/4 cup pine nuts
1 lemon (juice)
2/3 cups of olive oil
1/3 cup parmesan cheese
salt and pepper
In a food processor combine the basil, pine nuts and garlic. Pulse until roughly chopped. Next add the oil, cheese, salt and pepper to taste, and the freshly squeezed juice of one lemon. Pulse until desire consistency is reached. Add the pesto to your bowl of gnocchi and toss until covered .
salt and pepper
This recipe is really dependant on how many scallops you want to cook but it’s simple. Toss your scallops with whole wheat flour and salt and pepper to taste (I just used a zip lock bag that I had on hand) then saute in butter until crispy and browned. Add your scallops to your gnocchi and garnish with fresh basil leaves and serve!