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Gnocchi with scallop sauce

Difficulty: Easy Doses: for 4 people

500 g potato gnocchi,

200 g scallops (you can also use frozen scallops),

1 head of red radicchio,

150 g seasoned Montasio cheese,

3 tablespoons extra virgin olive oil,



It is a recipe that brings together flavors and traditions of land and sea. Scallops are among the most widely used shellfish in regional fish cuisine. Even the wine that goes well with the dish, the Vitovska, draws sap from the earth and breathes through the branches the saltiness.

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