Andiamo's autumn harvest gnocchi recipe

- Content sponsored and provided by Andiamo

If you're looking for an autumn dish that looks as good as it tastes, look no further than Andiamo's autumn harvest gnocchi.

Chef Jim Oppat joined us in the FOX 2 Cooking School to show us how to make it. To find an Andiamo location near you, visit

Yield 1 portion

  • 6½ oz gnocchi fresh pasta par-cooked
  • 1 tbl unsalted butter
  • 1 tsp salt and pepper
  • 1 tbl peeled shallots minced
  • 3 ea sea U/10 scallops
  • 2 oz wild mushrooms
  • 1 oz oyster mushrooms
  • 2 oz butternut squash roasted
  • 1 oz leek diced
  • 1½  fl oz brandy
  • 1 fl oz Veal Glace
  • 1 sprig fresh thyme chopped
  • 1 tbl unsalted butter
  • 1 tsp Italian parsley
  • 1 oz kale
  • ½  fl oz heavy cream
  1.     Heat butter in teflon skillet and add the gnocchi
  2.     Begin to brown over medium heat while seasoning with salt and pepper
  3.     Add the shallot, scallops, mushrooms, leeks and squash
  4.     Once caramelized deglaze with the brandy add the veal stock and hint of creme
  5.     Add the thyme and butter and reduce briefly
  6.     Remove from the fire, toss is the kale and season as needed with salt and pepper
  7.     Plate on rectangular platel and garnish with parmesan cheese
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