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.
