Carrot and Onion Gnocchi's & Porchini Scallops

By draingal

Chef Gary shared this in a class Lori and I took.

Preparation

Step 1

Boil water and toss in gnocchi's. Fork them - boil a couple of minutes. The will float - takes approximately 5-7 minutes.

Grind, porchini mushrooms to a powder. Dust scallops with powder and a hint of smoked paprika. Place fresh thyme in bottom of pan with olive oil and season with sea salt.
Sear 3 minutes then cook in oven at 350 degrees for 5-6 minutes - add Chardonnay to pan. Careful you may get a flame.
Make the sauce: Place extra virgin olive oil in pan and caramelize shallots, add cognac, then add roasted butternut squash, brown sugar and chicken stock with a touch of salt, pepper and thyme. Add heavy cream (and a pat of butter). Garnish with parsnips - cut them very thin and place on a roasting rack for 5-7 minutes.