Polenta Gnocchi with scallops and wild fennel

How to make the gnocchi

Mix the polenta in the cutter for a few seconds, being careful not to let it become too soft. Add the flour, egg yolks and lastly the Parmesan to the base.

If necessary, add salt and knead the dough as if making potato gnocchi.

How to prepare the scallops

Separate corals from nuts then sauté in a very hot frying pan with extra-virgin olive oil, add a little brandy and evaporate.

Blend in the mixer drizzling in extra-virgin olive oil and  ladle of concentrated fish stock until you have obtained a smooth, fairly thin sauce.

Cut the nuts into thin slices, sauté with extra-virgin olive oil, add vegetable stock and evaporate. Add the gnocchi to the sautéed scallops, stirring in the coral sauce. 

Remove from heat and add crushed wild fennel. Serve in a little basket of filo pastry.

Ingredients for the gnocchi
  • 300 g yellow polenta (cooked and left to cool)
  • 3 yolks
  • 150 g superfine flour
  • 60 g Parmesan
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Polenta Gnocchi with scallops and wild fennel