Delicate and soft handmade potato gnocchi studded with fresh crab meat and chives. The gnocchi are tossed in a nutty brown butter sauce with roasted seasonal vegetables and set over a pool of fresh pureed asparagus..
- Prep Time: 1h
- Cook Time: 10m
- Total Time: 1h 10m
Ingredients
- For the Gnocchi
- 8 ounces Crab Meat
- 1 pound Russet Potatoes
- 3 to 4 Large Egg Yolks
- 1/2 cup Parmesan, grated
- 1/4 teaspoon Grated Nutmeg
- 1 tablespoon Chives, minced
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 cup Flour, plus extra for dusting the countertops
- For the Dish
- 1 pint Shiitake Mushrooms, cleaned and sliced
- 1 pint Cherry Tomatoes, halved
- 1 cup Corn
- 1 Bunch Asparagus, top 1” removed and reserved, chopped remaining pieces
- 1/2 cup Low Sodium Chicken Broth, heated
- 2 tablespoons EVOO
- Salt and Black Pepper
- 4 tablespoons Butter
- 1 tablespoon EVOO
- 1 tablespoon Chives, minced
- 2 tablespoons Parmesan, grated
Instructions
- For the Gnocchi
- Preheat oven to 425⁰. Wash the potatoes and coat with kosher salt. Place on a baking sheet and cook until very soft, about 45 minutes depending on size. Let cool slightly, cut in half and scoop out the insides. Pass through a potato ricer, should be about 2 cups. Place on a clean countertop in a mound and make a well in the center. Add the 3 eggs, the nutmeg, cheese, chives, salt and pepper. Mix well with your hands. Add the crab and gently mix. Add ½ cup of the flour and fold to combine, do not over mix. You want a firm yet pliable dough, which can be rolled out into a ½” rope without breaking. If the mix is too dry, add the remaining egg, if too wet add additional flour. Separate dough into four pieces and roll out into ½” diameter ropes. Cut into 1/2” pieces and lightly dust with flour. If you want the traditional gnocchi appearance you can roll the pieces on the back of a large fork or gnocchi paddle resting on the work surface. Refrigerate for at least 30 minutes before cooking.
- For the Dish
- Toss the mushrooms and tomatoes with 1 TBS EVOO, season with salt and pepper. Place on a baking sheet and roast for 15 minutes in the oven with the potatoes. Toss the asparagus tops and corn with remaining 1 TBS of EVOO and add to the pan. Roast and additional 10 minutes. Add the asparagus stalks and chicken stock to a blender and puree until smooth, season with salt and pepper. Boil the gnocchi in salted water for about 90 seconds, they will float to the top when ready, remove and let dry slightly. Heat the butter and EVOO in a sauté pan over medium high heat, allowing the butter to brown slightly. Add the gnocchi, mushrooms, tomatoes, corns and asparagus and sauté until heated through. Season with salt and pepper. Place a small pool of the asparagus puree in the bottom of six large bowls. Portion the gnocchi and sprinkle the chives and Parmesan over the top.