Soba Gnocchi with Scallops and Celery Root Foam

Name: Soba Gnocchi with Scallops and Celery Root Foam
Yield: serves 4
Ingredients: 1 large Idaho potato; 2 tablespoons grated Parmesan cheese; 1/2 teaspoon extra-virgin olive oil; 1/2 lightly beaten egg; 1/2 teaspoon kosher salt; Pinch of white pepper; 1/4 cup all-purpose flour, plus more for dusting; 1/2 cup buckwheat flour; 2 tablespoons vegetable oil; 1 tablespoon extra-virgin olive oil; 1/2 white portion of 1 leek, rinsed well and thinly sliced; 1/4 onion, thinly sliced; 2 cloves garlic, minced; 1 3/4 teaspoons kosher salt; 1 1/2 cups cubed celery root; 4 cups water; 3/4 cup half-and-half; 1 cup skim milk; 1 tablespoon unsalted butter; Pinch of white pepper; 1/4 cup extra-virgin olive oil; 2 royal trumpet mushrooms, cut into quarters lengthwise, then into 2-inch-long pieces; 1/2 teaspoon kosher salt; 1 tablespoon unsalted butter; 1 tablespoon minced garlic; 1 tablespoon minced shallot; 1/2 cup heavy cream; 2 tablespoons grated Parmesan cheese; 1 tablespoon minced parsley; 16 large scallops

December 9, 2011

This soba gnocchi is one of the most popular dishes at my Chicago restaurant, Takashi. My customers love it and often ask me how to prepare it at home. Well, here’s the answer! The recipe is a little challenging, but I guarantee you it will more than impress the guests at your next dinner party. You can prepare the gnocchi in advance, and even freeze it (be sure to coat the gnocchi with vegetable oil before refrigerating or freezing). You can also prepare the celery root sauce ahead of time. And like the gnocchi, you can freeze it, too.

Recipe notes

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