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1
To make the gnocchi, preheat the oven to 425F.
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2
Use a fork to poke holes in the potatoes, then put them on a baking sheet.
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3
Roast the potatoes in the oven until very soft, about 2 hours.
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4
Remove from the oven and let cool at room temperature for 15 minutes, or until just cool enough to handle.
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5
While the potatoes are still hot, carefully cut them in half and use a spoon to scoop out the insides.
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6
Discard the skins.
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7
Grind the potatoes through a ricer or mash with a handheld potato masher until no lumps remain.
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8
Use a rubber spatula to stir in the egg, egg yolk, Parmesan cheese, olive oil, and kosher salt.
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9
With your hands, slowly mix in the 1 1/4 cups flour until well combined.
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10
Divide the dough into 4 pieces.
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11
Roll 1 piece of dough on a lightly floured surface into a long, 1/2-inch-thick rope.
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12
Gently pinch one end of the dough with your thumb and forefinger, and cut.
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13
The piece will resemble a small pillow.
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14
Keep pinching and cutting the dough into 1-inch-long pieces and place them on a large plate dusted with flour.
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15
Repeat the process with the remaining 3 pieces of dough.
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16
Prepare an ice bath, then place a large pot of salted water over high heat and bring to a boil.
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17
Add one-fourth of the gnocchi to the boiling water and slightly decrease the heat.
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18
Simmer the gnocchi for 1 1/2 to 2 minutes, or until they float to the surface, then remove the gnocchi and submerge them in the ice bath for 30 seconds.
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19
Drain the gnocchi and set aside on a plate.
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20
Repeat until all the gnocchi are cooked through and cooled.
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21
To prepare the scallops, peas, and sea urchin, set a saute pan over high heat.
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22
Pour the olive oil into the pan and when it just begins to smoke, carefully add the scallops.
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23
Cook for 20 to 30 seconds, or just long enough for the bottoms of the scallops to caramelize and turn golden brown.
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24
Flip the scallops over and cook on the other side for 30 seconds.
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25
Remove the scallops and set them on a plate.
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26
Cover to keep warm.
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27
Add the butter to the saute pan and set over high heat.
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28
Once the butter melts, add the gnocchi and mix well.
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29
Cook for 1 minute, then stir in the Parmesan cheese and spring peas.
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30
Add the sauteed scallops and season with the salt and pepper.
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31
Toss all the ingredients together and remove the pan from the heat.
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32
Divide the gnocchi and scallops among 4 plates.
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33
Top each with 5 pieces of sea urchin and set aside.
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34
To prepare the sauce, return the saute pan to high heat and add the butter.
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35
Once the butter just begins to turn brown, stir in the lemon juice, then the parsley and salt and pepper.
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36
Pour the sauce over the gnocchi and serve.
