Gnocchi primavera with grilled tuna and confit lemon

By Matt Tebbutt From Saturday Kitchen Ingredients 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 …