Manx Queenies and gnocchi


From the Isle of Man – see post and photos here.

My Manx Queenies and gnocchi recipe

Ingredients for 4 – approximately:

– 200-400g Queenies (Queen Scallops)

– 500g Gnocchi

– 100-200g bacon – finely chopped

– several shallots and lots of garlic

– spring onions or parsley for garnish

– creme fraiche and or cream

– a glass of white wine

Fry off the bacon until it is crispy – remove and strain off the fat. With a little bit of the fat, fry off the shallots and then garlic. Separately pan fry the queenies in batches very quickly at a high heat so the outsides start to brown/caramelize slightly. Remove from pan. Back to the shallot and garlic pan – re-add the bacon then add the white wine and bring to a simmer. Lower the heat and add creme fraiche or cream or a mix of both. At this point the gnocchi should be added to boiling water. When the gnocchi are ready re-add the queenies just to heat through and mix in with the sauce. Mix the gnocchi (after being drained when they all float to the top) into the creamy queenie sauce and then garnish with chopped spring onions or parsley. Serve with steamed or roasted asparagus, if in season, or just a salad with a lemon vinagrette dressing.