Gnocchi With Scallops

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
574
FAT
52%
CHOL
51%
SOD
25%

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Ingredients for 4 servings

1/4 cup freshly grated Parmigiano-Reggiano

1 large clove garlic, minced

1 egg, lightly beaten

2 ounces unsalted butter

2 medium yellow squash

16 large sea scallops

1 1/2 cups all-purpose flour, plus extra for shaping dumplings

2 pounds potatoes

2 medium zucchini

Salt and pepper to taste

lemon and orange zest for garnish

1/8 teaspoon freshly grated nutmeg

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