Description
Creamy Tuscan Scallop Gnocchi is an elegant and comforting skillet meal featuring tender seared scallops, pillowy gnocchi, sun-dried tomatoes, spinach, and a rich parmesan cream sauce.
Ingredients
- 1 lb sea scallops, patted dry
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 package (16 oz) potato gnocchi
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 1/2 cups heavy cream
- 1/2 cup chicken or seafood broth
- 3/4 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil or parsley for garnish
Instructions
- Pat scallops dry and season with salt and black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Sear scallops for 2-3 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add remaining olive oil and cook gnocchi until lightly browned.
- Add garlic and sauté for 30 seconds until fragrant.
- Stir in sun-dried tomatoes, Italian seasoning, and red pepper flakes if using.
- Pour in broth and heavy cream, stirring well.
- Bring to a gentle simmer and stir in parmesan cheese until smooth.
- Add spinach and cook until wilted.
- Return scallops to the skillet and gently toss to coat in the sauce.
- Simmer for 1-2 minutes until heated through.
- Garnish with basil or parsley and serve immediately.
Notes
- Pat scallops very dry for the best golden sear.
- Do not overcrowd the pan while searing scallops.
- Freshly grated parmesan melts more smoothly into the sauce.
- Substitute shrimp if scallops are unavailable.
- Serve immediately for the creamiest texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian-American