Coquille St. Jacques Gnocchi

Coquille St. Jacques Gnocchi

  • Preparation 15 min
  • Cooking 25 min
  • Servings 4

Categories

Ingredients

    • 4 cups (280 g) broccoli florets
    • 1 shallot, finely chopped
    • 2 tbsp butter
    • 2 tbsp unbleached all-purpose flour
    • ¼ cup (60 ml) white wine
    • 2 cups (500 ml) milk
    • 2 packages (350 g each) fresh store-bought gnocchi
    • ¾ lb (340 g) scallops, patted dry (see note)
    • 1 cup (100 g) firm cheese, such as Gruyère, grated

Preparation

Note from Ricardo

From large U10 scallops from Quebec to smaller imported 80-120 scallops, including shrimp and scallop mixes, the choice of frozen seafood available in grocery stores offers plenty of options that will work well in this recipe.

Personal Note