Gnocchi primavera with grilled tuna and confit lemon

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6.

2. 2

   To make the confit lemon, heat the sugar syrup and add the lemon and star anise. Remove from the heat, cover and leave for 24 hours.

3. 3

   Bake the potatoes on a baking tray for 1 hour, or until soft. Scoop out the flesh and pass it through a potato ricer into a mixing bowl, or mash it thoroughly. Mix in the egg yolks and flour and beat until smooth. Season with salt and pepper and mix again.

4. 4

   Bring the dough together and roll it into a long sausage shape. Cut into 2-3cm/¾-1¼in length pieces. Set aside.

5. 5

   Bring a large saucepan of salted water to the boil, add the gnocchi and cook until the gnocchi rise to the surface. Drain and set aside.

6. 6

   Heat the oil in a large frying pan and sauté the vegetables for 5 minutes. Pour in the stock and cook until the vegetables are tender. Keep warm.

7. 7

   When ready to serve, heat a dash of olive oil in a frying pan, add the gnocchi and toss in the hot oil for a few minutes until golden.

8. 8

   Roll the tuna in the pink peppercorns on a plate or a board. Sear in a hot frying pan on each side, then squeeze over the lemon juice. Cut into thick slices.

9. 9

   To serve, spoon the vegetables onto a serving dish, add the gnocchi and the sliced tuna, scatter over some confit lemon pieces and some shards of pecorino.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.