We Cook! Mill’s Tavern’s Saffron Gnocchi, Shrimp, Scallops, Carmelized Fennel, Cream Sauce

by Edward Bolus, Executive Chef, Mill’s Tavern, Providence

Saffron Gnocchi with Shrimp, Scallops, and Carmelized Fennel in a Sambuca Cream Sauce

(Serves 4)This dish, courtesy of Mill’s Tavern, combines the delicate flavors of saffron and seafood with the anise aroma of Sambuca, creating a sophisticated and delicious meal perfect for a family of four.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

INGREDIENTS:

For the Saffron Gnocchi:

• 500g (about 1 lb.) potatoes, peeled and boiled until tender.
• 1 egg yolk
• 100g (about 1 cup) all-purpose flour
• A pinch of saffron threads
• Salt, to taste

For the Sambuca Cream Sauce:

• 2 tablespoons butter
• 1 fennel bulb thinly sliced.
• 1/4 cup Sambuca (anise-flavored liqueur)
• 1 cup heavy cream
• Salt and pepper, to taste

For the Seafood:

• 250g (about 9 oz.) shrimp, peeled and deveined.
• 250g (about 9 oz.) scallops, patted dry.
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

INSTRUCTIONS:

Prepare the Saffron Gnocchi:

1. In a small bowl, soak the saffron threads in a tablespoon of warm water for about 10 minutes.
2. Mash the boiled potatoes in a large bowl. Add the egg yolk, flour, soaked saffron (including the water), and salt. Mix until you have a soft dough.
3. On a floured surface, roll the dough into long ropes and cut into small pieces to form gnocchi. Use a fork to make indentations on each piece.
4. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface. Remove with a slotted spoon and set aside.

Make the Sambuca Cream Sauce:

1. In a large skillet, melt the butter over medium heat. Add the sliced fennel and cook until caramelized, about 10-12 minutes.
2. Carefully add the Sambuca to the skillet (watch for any flames) and let it reduce for a minute.
3. Stir in the heavy cream and simmer until the sauce thickens slightly. Season with salt and pepper to taste. Keep warm over low heat.

Cook the Seafood:

1. Season the shrimp and scallops with salt and pepper.
2. In another skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from the skillet and set aside.
3. In the same skillet, sear the scallops for about 2-3 minutes on each side until golden brown and cooked through.

Assemble the Dish:

1. Add the cooked gnocchi, shrimp, and scallops to the skillet with the Sambuca cream sauce. Gently toss everything together to coat evenly.
2. Serve the saffron gnocchi and seafood mixture in bowls or on plates, garnish with chopped fresh parsley

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.