Gnocchetti sardi with scallops | Italian Pasta De Cecco Recipes

Ingredients

• 500 g0SX0083
• 1 handful chervil, cut finely
• 8 pink peppercorns, crumbled
• a few chervil leaves for garnishing
• 2 spring onions
• 2 cl Marsala
• 150 g cream
• 12 scallops
• 1 clove garlic, crushed
• 1 sachet saffron
• 2 cl Port
• 60 g Butter
• salt and pepper