Fines Herbes Ricotta Gnocchi Recipe

1. Prepare the Ricotta Mixture

In a large mixing bowl, combine fresh ricotta cheese, a beaten egg, grated Parmesan cheese, salt, pepper, and a small amount of flour. Finely chop a blend of fines herbes such as parsley, chives, chervil, and tarragon and fold them into the mixture until evenly distributed.

2. Form the Gnocchi

Lightly flour a work surface. Using your hands, roll the ricotta dough into long ropes about ¾-inch thick. Cut the ropes into 1-inch pieces and gently roll each piece over the tines of a fork or a gnocchi board to create ridges.

3. Cook the Gnocchi

Bring a large pot of salted water to a gentle boil. Drop gnocchi in batches into the boiling water and cook until they float to the surface, about 2–3 minutes. Use a slotted spoon to remove them and transfer to a parchment-lined tray.

4. Clean the black trumpet mushrooms thoroughly by gently wiping them with a damp cloth or rinsing briefly and drying. Heat a sauté pan over medium heat with olive oil and a small knob of butter. Add the mushrooms and cook until they release their moisture and become tender, about 5–6 minutes. Season with salt and pepper to taste.

5. Blanch pearl onions in boiling water for 1–2 minutes, then plunge into ice water to cool. Peel the skins and set aside. In a small saucepan, simmer port wine with a touch of sugar until reduced by half. Add peeled pearl onions and a pinch of salt. Simmer until the onions are tender and glazed, about 15–20 minutes.

6. Pat the bay scallops dry with paper towels. Season lightly with salt and pepper. Heat a non-stick pan with a small amount of oil over medium-high heat. Sear the scallops for 1–2 minutes until golden on one side. Flip and cook an additional 30 seconds to 1 minute on the other side until just cooked through.

7. Shell English peas if using fresh. Blanch in salted boiling water for 1–2 minutes until bright green and tender. Drain and shock in ice water to preserve color. Drain and set aside.

8. In a large sauté pan, gently reheat the cooked gnocchi, black trumpet mushrooms, pearl onions, and English peas with a bit of butter or olive oil. Toss until everything is warmed through. Season to taste. Plate the mixture and top with the seared bay scallops. Garnish with a few fresh herbs and a drizzle of port wine reduction if desired. Serve immediately.