Beet Gnocchi with Scallops

Ingredients

• 120 g starchy potatoes
• 400 g beetroot
• Salt
• 5 tbsp heavy cream
• 1 tbsp butter
• Pepper (freshly ground)
• nutmeg (freshly grated)','125 g flour','1 egg','flour (for dusting)','4 scallops (prepped, cleaned)','1 tbsp butter','50 ml dry white wine','100 ml fish stock','50 ml heavy cream','2 sprigs parsley','1 tbsp lemon salt

Instructions

1. 1.

   Peel the potatoes and beetroot and cook in boiling salted water for about 30 minutes. Drain, let steam off, and press through a potato masher. Cool three‑quarters of the mash completely; mix the remaining purée with cream and butter, seasoning with salt, pepper, and nutmeg.

2. 2.

   Combine the cooled beet mixture with salt, egg, and flour to form a dough. Roll into finger‑thick ropes, cut into 3 cm pieces, and let rest for an hour. Bring plenty of salted water to boil. Add gnocchi and simmer on low heat for about five minutes until they rise to the surface. Remove with a slotted spoon and drain well.

3. 3.

   Wash scallops, pat dry, and sear in a hot pan with melted butter until golden brown on both sides. Season with salt and pepper.

4. 4.

   Heat white wine, fish stock, and cream in a saucepan; season, then whisk into a frothy sauce with an immersion blender.

5. 5.

   Rinse parsley, shake dry, finely chop, and briefly fry in hot oil. Drain on paper towels.

6. 6.

   Serve the gnocchi on warmed plates, top each with a scallop, drizzle with foam, garnish with parsley, and sprinkle lemon salt.