Scallop Pesto Gnocchi Recipe

Make dough

Place ricotta in a large bowl and break up with a spatula. Add the egg, grated Parmesan, lemon zest, salt, and pepper; mix until combined. Stir in 3/4 cup of the flour and combine gently until a soft, slightly sticky dough forms. If dough is too wet, add remaining flour 1–2 tablespoons at a time until it holds together but remains light.

Shape gnocchi

Turn dough out onto a lightly floured surface. Divide into 4 portions. Roll each into a 3/4-inch-diameter log using minimal additional flour. Cut logs into 1-inch pieces. If desired, gently press each piece with a fork to create ridges. Place formed gnocchi on a lightly floured tray dusted with flour, spaced so they don't stick.

Cook gnocchi

Bring a large pot of salted water to a gentle boil. Working in batches, add gnocchi (do not crowd). When gnocchi float to the surface (about 2–3 minutes), allow them to cook an additional 30–45 seconds, then remove with a slotted spoon to a tray. Keep warm while finishing other components.

Make pesto

In a food processor combine basil leaves, toasted walnuts, grated Parmesan, and garlic. Pulse until coarsely chopped. With the motor running, slowly stream in the 1/2 cup olive oil until the mixture is emulsified and smooth but still has some texture. Add lemon juice, salt, and pepper; pulse once to combine. Taste and adjust seasoning. If pesto is very thick, thin with 1–2 teaspoons water or olive oil.

Reserve

Spoon about 3/4 cup of pesto into a bowl for tossing with gnocchi and reserve the rest for finishing or guests to add more.

Prepare scallops

Pat scallops very dry with paper towels. Season both sides lightly with a pinch of salt and a little black pepper. Let rest at room temperature while you heat the pan.

Cook asparagus

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When hot, add the asparagus pieces in a single layer. Sauté, stirring occasionally, until bright green and just tender-crisp, about 3–4 minutes. Season with a pinch of salt and pepper. Transfer asparagus to a plate and keep warm.

Sear scallops

Increase heat to high. Add remaining 1 tablespoon butter to the skillet and let it foam. Add scallops spaced apart; do not crowd. Sear without moving until deep golden-brown on the bottom, about 2–2.5 minutes. Flip and sear the other side until just cooked through and opaque in the center, about 1–1.5 minutes more. Remove scallops to a warm plate. Spoon pan drippings over scallops and squeeze a little lemon if desired.

Toss gnocchi with pesto

In a large skillet over low heat, add a tablespoon of olive oil or a small knob of butter. Add the cooked gnocchi and about 3/4 cup of the prepared pesto. Gently toss to coat and warm through, 1–2 minutes. If mixture seems dry, add a teaspoon of olive oil or a splash of reserved pasta water.

Plate

Divide the pesto-coated gnocchi among 4 plates. Arrange asparagus pieces and seared scallops on top of each portion.

Add burrata & garnish

Tear the burrata into pieces and place a portion onto each plate near the gnocchi (or place whole burrata in the center to share). Spoon a little extra pesto over burrata and gnocchi if desired. Finish with a light drizzle of olive oil, a sprinkle of grated Parmesan, toasted walnut pieces, fresh basil leaves, and a grind of black pepper. Serve with lemon wedges on the side.

Serve

Serve immediately so the scallops remain warm and the burrata stays creamy.