It began with pike gnocchi. Actually, it began with Wylie and his stand against mousses and the dispersion of flavors. Why make a mousse if the intitial ingredient is perfect by itself? So we threw spaghetti against the wall, well in our heads at least. How to express the delicate flavor of pike without altering or thinning its flavors with eggs and other ingredients as in traditional pike quenelles? In the same sense we did not want to waste the trimmed parts of the pike, the scraps which were bound for broth or the bin. The answer, transglutaminase. (The uses of this enzyme are far and wide, currently on the culinary fast track. We have been quietly working with the product for just under a year now and loudly sing its praises.) Back to the gnocchi. With the use of TG we are able to make a product with the the delicate flavor prophile of pike but with the texture and mouthfeel of gnocchi. Science is good. With the production of pike gnocchi, fish was utilized, flavor preserved and well we had a new dish; pike gnocchi with smoked tomato sauce and fresh mozarella cheese. We have continued to apply and adapt the gnocchi to other products to enhance dishes and reduce the waste of pristine products. Our current evolution are seen with diver scallops and their gnocchi.