“One of my most popular dishes at my Chicago restaurant, Takashi, this dish blends soba and scallops into an essential dish for any holiday dinner. The smooth scallops paired with the soft pillows of soba gnocchi provide blend influences from Asia as well as Italy to create a dish pleasing to the palate.”



  • 1 large Idaho potato
  • 2 Tablespoons grated Parmesan
  • ½ teaspoon extra virgin olive oil
  • ½ lightly beaten egg
  • ½ teaspoon kosher salt
  • Pinch of white pepper
  • ¼ cup all-purpose flour, plus more for dusting
  • ½ cup Buckwheat flour
  • 2 tablespoons vegetable oil

Celery root foam

  • 1 tablespoon extra virgin olive oil
  • ½ white portion 1 leek, rinsed well and thinly sliced
  • ¼ onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 ¾ teaspoons kosher salt
  • 1 ½ cups cubed celery root
  • 4 cups water
  • ¾ cup half and half
  • 1 cup skim milk
  • 1 tablespoon unsalted butter
  • Pinch of white pepper


  • ¼ cup extra virgin olive oil
  • 2 royal trumpet mushrooms, cut into quarter lengthwise, then cut into 2-inch long pieces
  • ½ teaspoon kosher salt
  • 1 tablespoon unsalted butter
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallot
  • ½ cups heavy cream
  • 2 tablespoons freshly grated parmesan cheese
  • 1 tablespoon minced parsley
  • 16 large scallops
  • Pinch of salt and white pepper


For the gnocchi

1. Preheat oven to 400 2. Using a fork or the top of a pairing knife, poke several small holes in the potato and place it on a baking sheet. 3. Bake the potato for ½ hours or until the potato is very soft to the touch (it should give easily when pressed)

For the celery root foam

1. Place sauce pan over medium heat 2. After 30 seconds, add the olive oil and let it heat for 2 minutes, or until its hot but not smoking 3. Add the leek, onion, garlic, and ¼ teaspoon of the salt. 4. Decrease the heat to low and cook, stirring often, until the vegetables are translucent, about 5 minutes. 5. Add the celery root and cook for 2 minutes longer. 6. Add the water and bring just to a boil before decreasing the heat to medium-low 7. Simmer until the celery root becomes soft, about 30 minutes. 8. Remove the saucepan from the heat and let it sit at room temperature until mostly cool, about 15 minutes 9. Combine half-and-half, skim milk, butter, remaining 1 ½ teaspoons salt, and white pepper in a blender. 10. Add the cooled celery root mixture and blend on high speed until smooth 11. Strain the sauce through a fine-mesh sieve into a pot. 12. Heat over low heat until the liquid begins to simmer, then turn off heat and cover to keep warm until ready to use, or if making in advance, cool and reheat later

To prepare the gnocchi

1. Split the potato in half while still hot 2. Use a spoon to scoop out the inside, discarding the skin 3. Grind the potato through a food mill or rice and combine it with the parmesan cheese, olive oil, egg, salt, and pepper. Add the all-purpose flour and buckwheat flours until you have a smooth creamy texture, being careful not to overwork the dough 4. Dust a work surface with all-purpose flour and divide dough into into 4 portions 5. Gently roll one portion of dough on the counter to create a long rope ½ inch thick. 6. Cover the remaining dough with a dry towel 7. Lightly pinch the rolled dough between your thumb and index finger 8. Use a pairing knife to cute the dough into 1-inch-long pieces. Each piece should resemble a small pillow. 9. Repeat with the remaining dough until all has been used 10. Prepare an ice bath and bring a large pot and heavily salted water (1 gallon water to ¼ cup salt) to a boil over high heat 11. Add ¼ of the gnocchi and cook until the gnocchi have risen to the surface, 1 to 2 minutes. 12. Remove the gnocchi from the water and submerge in the ice bath. 13. Drain once to cool 14. Repeat with the remaining gnocchi 15. Once all the gnocchi have been cooked, lightly toss them with the vegetable oil and refrigerate until ready to use

Assembling the dish

1. Place a large sauté pan over high heat 2. Add 2 tablespoons of olive oil 3. After 30 seconds, add the mushrooms and salt 4. Cook until each side of the mushrooms are lightly browned, about 4 minutes, then add the butter 5. Once melted, add the gnocchi, garlic, and shallot. 6. Cook until the gnocchi are lightly brown 7. Add the cream and Parmesan cheese. 8. Decrease the heat to low and coo until the sauce has thickened 9. Stir in the parsley and set aside. 10. Heat another large sauté pan with remaining 2 tablespoons of olive oil. 11. Season the shallots with a pinch of each salt and pepper then add to the hot pan 12. Cook for 1 ½ to 2 minutes, until the bottoms of the scallops have browned, then turn over and decrease heat to low 13. Cook 2 to 2 ½ minutes longer, or until scallops are cooked to medium. 14. In a saucepan, heat the foam mixture to a simmer, then transfer it to a tall, narrow container or pot 15. Use an immersion blender to “foam” the sauce, which will create a layer of bubbles on the surface 16. Divide gnocchi and sauce among 4 shallow bowls 17. Top each with 4 scallops and ¼ cup foam