a delicate dish of soft gnocchi with seared fresh scallops and prawns drizzled with butter and chopped chives
Mix all together gently, roll onto a lightly floured bench cut into 4 sections.
Take a section and roll into a sausage length about 2 centimetres thick.
Cut into 2.5 centimetre lengths.
Repeat with the rest of the mixture you may need to lightly flour the bench in between.
Place in refigerator.
Set a bowl with cold water and ice cubes aside.
Bring a pot of water to the boil.
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.
Remove from iced water in 2 minutes placing it on a tray.
Melt butter in a pan, add scallops and prawns, season with salt and pepper.
Cook two minutes, add gnocchi, making sure you do not stir but shake pan gently to heat through gnocchi.
Serve with chives sprinkled over dish.
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