Gnocchi primavera with grilled tuna and confit lemon

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Matt Tebbutt

For the confit lemon

  • 200ml/7fl oz stock syrup (equal quantities sugar and water)
  • 1 lemon, very thinly sliced
  • 1 star anise

For the gnocchi

  • 200g/7oz potatoes
  • 2 free-range egg yolks
  • 50g/1¾oz–100g/3½oz plain flour
  • salt and freshly ground black pepper
  • dash olive oil

For the vegetables

  • 50ml/2fl oz olive oil
  • 2 tbsp fresh or frozen peas
  • 2 tbsp fresh or frozen broad beans
  • 4 Tenderstem broccoli
  • 50g/1¾oz green beans
  • 2 vine-ripened tomatoes, skin and seeds removed, finely chopped
  • 4 asparagus spears
  • 1 small bunch thyme
  • 1 garlic clove, crushed
  • 100ml/3½fl oz chicken or vegetable stock

For the tuna

  • 250g/9oz fresh tuna steak
  • 1 tsp crushed pink peppercorns.
  • 1 lemon, juice only

To serve

  • 100g/3½oz Pecorino cheese, shaved using a peeler
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