Gnocchi con Granseola

Summary Not available

the gnocchi:

  • 225 g potatoes (with skin)
  • 80 g plain flour
  • 1/2 egg

For the crab sauce:

  • 75 ml olive oil
  • 5 onion (small, grated)
  • 1 clove garlic (grated)
  • 1 chilli flakes
  • 1/4 tsp Byzantine spice mix 
  • 300 ml stock (prawn stock)
  • 20 g butter
  • 2 tbsp parsley (flat-leaf , finely chopped)
  • 200 g crab meat
  1. For the Byzantine Spice Mix: Grind 1 slice nutmeg, a pinch of corriander seeds, 4 cloves, 1cm cinnamon stick, a pinch of ground ginger, seeds of 1 green cardamom pod, 1/8 tsp tumeric and 1/8 tsp chilli powder with a pestle and mortar or in an electric grinder

  2. Make the prawn stock by heating 2 tbsp olive oil in a large pan over a medium heat and adding 3g or a small clove of garlic and 250g shell-on prawns (or heads and shells)

  3. Stir-fry for a couple of minutes before adding 1 tbsp tomato paste, 1/2 tsp salt and 300ml water

  4. Cook for 10 minutes, then passs through a sieve, pushing down on the shells to extract as much of the prawn flavour as you can

  5. Discard the shells and set the stock aside

  6. For the gnocchi, first heat the oven to 180°C/gas 4

  7. Bake the potatoes for 50 minutes until very soft, then leave to cool

  8. Scoop the flesh from the skins and mash it or pass through a potato ricer

  9. Mix it with the flour,¼ teaspoon of salt and the egg to make a firm dough

  10. Roll the mixture into 1cm-thick sausages, then cut into 2cm lengths

  11. Boil in salted water for 3 minutes, until they rise to the surface, while you start to make the sauce

  12. When cooked, drain and keep warm while you finish the sauce

  13. Heat the olive oil in a pan over a medium heat and sweat the onion and garlic for 5 minutes until soft, then add the chilli flakes and spice mix and stir for 1 minute

  14. Add the prawn stock, bring to a simmer to reduce down a little, then whisk in the knob of butter

  15. Fold in the parsley and crab meat and pour over the cooked gnocchi

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