Talk Of The Town


Easy Way to Make Gnocchi

Posted at 12:09 PM, Feb 23, 2022
and last updated 2022-02-23 13:09:50-05

Executive chef Kristin Beringson from Henley showed how to make gnocchi. Henley is one of 70 restaurants offering special meals and deals for customers as a part of Dine Nashville Restaurant week, which runs through Sunday, February 27. Select a three-course meal for $50 from the menu including some of the restaurant’s standout and most popular dishes. Henley is located at 2023 Broadway, Nashville, TN 37203. To learn more, visit or call (615) 340-6378. For a complete list of participating restaurants or for more information on Dine Nashville Restaurant events, visit


4 medium-sized parsnips, peeled and diced (3 cups once chopped)

6 egg yolks

3 c all-purpose flour

1 1/2 t kosher salt

1 c dry white wine

1 small shallot, minced

1 lb. sea scallops

1 lb. mushrooms – cut into 1-inch pieces

A generous pinch of smoked pepper

Finely chopped skinned toasted hazelnuts, for topping

Your Favorite Butter Sauce

2 curly endive sprigs (for topping)


  • Preheat oven 425 degrees.
  • Peel and chop the parsnips into roughly thirds, then roast until golden and easily pierced with a knife or fork (about 30 minutes).
  • Mash parsnip well until smooth in a large bowl, then sieve the flour on top and add the eggs. Work together with your hands until you have a smooth and pliable dough and season with kosher salt. Divide roughly into 3 and roll each into a thin sausage. Cut into 1-inch pieces.
  • Bring a large saucepan of salted water to the boil then cook the gnocchi until they have risen to the surface (approximately 5 minutes). Remove from the water with a slotted spoon and drain well and set aside.
  •  In a skillet, bring the wine and butter sauce to a boil. Add the scallops, mushrooms, smoked pepper and shallot and simmer over moderate heat, turning once, until cooked through, about 5 minutes. Transfer the scallops to a plate and keep warm.
  • Arrange the gnocchi on preheated plates and top with a scallop and hazelnuts. Garnish with endive sprigs and serve immediately.