gnocchi with scallops, chanterelle mushrooms parmesan and truffle

Homemade truffle and parmesan gnocchi
Scallops
Scampi
Chanterelle mushrooms
Coriander
Sliced truffle

The gnocchi.
Boil 250g of potatoes (with their skins on). Once cooked take off the skins and add 65g of flour, a touch of salt and one egg yolk.
Mix and finish kneading by hand until you have a firm and non-sticky pastry. Add the grated truffle and parmesan bit by bit as you knead the pastry. Once your dough ball is made, pinch off pieces of pastry to make olive-sized balls, rolling them in a little flour. Boil in hot water until they float to the top. Put aside.

The sauce.
Take a handful of scampi tails with their shells. Cut them in half lengthways to bare the flesh. Put a little garlic in a pan and sauté the scampi in butter and coriander leaves. Add a little chicken stock (to double the quantity). Remove the scampi. Put the sauce aside.

The scallops. 
As for the sauce, take a hand full of scampi tails with their shells. Cut through them in half lengthways to bare the flesh. Put a little garlic in a pan and sauté the scampi in butter. Add the mini scallops, season with salt and black pepper and the gnocchi and fry for a minute tossing them often. Then add the chanterelles, and the coriander. Lower to medium heat and continue tossing the ingredients. When the gnocchi starts to brown, take off the heat. Remove the scampi tails.

Serving.
Serve a portion into each bowl and dress with fresh truffle and coriander.
Pour on a little sauce, just around 7mm of depth.