Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Smoked Gnocchi with Seared Scallops

Smoked Gnocchi with Seared Scallops

Smoked Gnocchi with Seared Scallops

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.

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.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2022. All Rights Reserved

Web Design Sydney