a delicate dish of soft gnocchi with seared fresh scallops and prawns drizzled with butter and chopped chives


  • 500grams of fresh ricotta

  • one egg

  • 60 grams of finely grated parmesan

  • 2 tablespoons of plain flour

  • one tablespoon of finely coped chives (optional)

  • 60 grams of butter

  • 8 prawns

  • 8 scallops

  • chives

  • salt

  • cracked pepper


  • 1.

    Mix all together gently, roll onto a lightly floured bench cut into 4 sections.

  • 2.

    Take a section and roll into a sausage length about 2 centimetres thick.

  • 3.

    Cut into 2.5 centimetre lengths.

  • 4.

    Repeat with the rest of the mixture you may need to lightly flour the bench in between.

  • 5.

    Place in refigerator.

  • 6.

    Set a bowl with cold water and ice cubes aside.

  • 7.

    Bring a pot of water to the boil.

  • 8.

    Drop gnocchi in batches into pot removing it one minute after it floats to the top and then dropping it gently into the iced water.

  • 9.

    Remove from iced water in 2 minutes placing it on a tray.

  • 10.

    Melt butter in a pan, add scallops and prawns, season with salt and pepper.

  • 11.

    Cook two minutes, add gnocchi, making sure you do not stir but shake pan gently to heat through gnocchi.

  • 12.

    Serve with chives sprinkled over dish.


Garlic, harissa(a hot chilli paste) sage or cherry tomatoes and mushrooms can be used instead of seafood and chives.

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