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Smoked Gnocchi with Seared Scallops

The weekend is the perfect time to make your own gnocchi. Pair with in-season broad beans & succulent scallops for a memorable meal.

Smoked Gnocchi with Seared Scallops

Serves 4

3 medium white potatoes

2 egg yolk

2 cups flour, plus extra

1 tsp smoked salt

3 tbsp cooked, pressed spinach

4 tbsp broad beans, cooked and shelled

6 marinated artichoke hearts, halved

2 tbsp avocado oil

2 tbsp olive oil

8 fresh scallops, roe removed

2 tbsp soft goat’s cheese, whipped with ½ tbsp warm water

 

Preheat oven to 200°C. 
Bake potatoes, skin on, for 15-20 minutes.

Allow to cool slightly; remove skin and whip together with egg yolks, flour and smoked salt.

Divide dough into 4. 
Roll each piece into a 2cm 
thick “sausage”. Cut each 
into 3cm lengths.

Drop the pieces (about 6-8 at a time) into boiling salted water; cook for 3 minutes. Remove; refresh in iced water.

Mix spinach, broad beans, artichokes and avocado oil together in a bowl. Season with salt and freshly ground black pepper.

Heat a little oil in a non-stick frying pan; add scallops. Fry quickly until golden on each side. Remove; set aside.

Using the same pan, fry gnocchi until just golden. 
Add spinach mixture; fold 
to combine.

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