Recipe by Michael Ruggiero, Executive Chef at GlenArbor Golf Club, Bedford Hills, New York, USA
Chickpea Ricotta Gnocchi (Gluten Free)
Chef Note: Be sure to pat the Bay scallops dry, before pan searing. The dryer the scallop the better color you will get.
Season scallops with Salt and Pepper.
Preheat a non-stick sauté pan adding a Tablespoon of blended oil to the pan until the process results in a lucid, almost smoking point.
Add the Bay Scallops to the pan and sear for one minute on each side, being careful not to shake the pan to allow for proper browning.
Bring all the ingredients, except the salt and honey to a simmer, and when the liquid has reduced by half, purée in a blender, adding the honey and salt to taste.
Chickpea Ricotta Gnocchi (gluten-free)
In a mixing bowl, combine the ricotta, Parmesan cheese and eggs then mix until incorporated.
Make a well in the center of the bowl. (similar to when you make pasta dough)
Add the chickpea flour to the well, and using a fork start to feather in the flour and blend until a soft, slightly damp dough is formed.
Using the extra chickpea flour, dust the dough, and place it on a cutting board.
Cut the dough in 4 pieces.
Roll each piece into long cylinders and then cut into 1 inch thick pieces.
Take each Gnocchi, and if no gnocchi paddles, lightly score with a fork to make an indentation.
Chef Note: Gnocchi paddles can be found at all good cooking supply stores.
Place on a sheet tray with parchment paper or plastic wrap and freeze.
To cook, heat a saute pan with 3 Tablespoons of olive oil.
When oil becomes lucid, add a layer of the frozen Gnocchi to the pan.
Chef Note: Be careful not to pile the Gnocchi.
Saute until the Gnocchi are a light golden brown on either side, about 3 minutes on each side.
Toss with whole butter, Parmesan, and black pepper.
Take an almost overflowing tablespoon of parsnip puree and smear side to side on a the plate.
Place the seared chickpea gnocchi across the parsnip puree.
Sprinkle in the same direction the seared bay scallops.
Garnish with the micro greens.
“LVNAE” Etichetta Nera, Vermentino, Cantina Bosoni, Colli di Luni, Italy 2016.
The GlenArbor Clubhouse. Image courtesy GlenArbor Golf Club