Superior Seafood & Oyster Bar's Crabmeat Gnocchi Recipe



Posted on December 27, 2013 at 11:40 AM


First Course Offering—NYE 2013 Menu

Gnocchi Preparation & Ingredient List:

  • 2 lb. russet potatoes (about 4 medium), scrubbed
  • 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour, more for kneading and rolling
  • 1 tsp. kosher salt
  • 1 large egg, lightly beaten

Place the unpeeled potatoes in a large pot. Fill the pot with cold water to cover the potatoes by at least 2 inches and bring to a simmer over medium-high heat. Reduce the heat to medium, partially cover the pot, and simmer the potatoes until they are thoroughly tender and easily pierced with a skewer, 30 to 35 minutes.

Drain the potatoes, and let just enough for handling, and then peel. Cut them in half crosswise and pass them through a ricer into a large bowl. Let cool until almost at room temperature, at least 20 minutes.

Lightly flour a work surface. In a small bowl, mix the flour with the salt. Add the egg to the potatoes and then add the flour mixture. Mix with your hands until the flour is moistened and the dough starts to clump together; the dough will still be a bit crumbly at this point. Gather the dough together and press it against the bottom of the bowl until you have a uniform mass. Transfer it to the floured surface and wash your hands.

Knead gently (careful not to over work) until the flour is fully incorporated and the dough is soft, smooth, and a little sticky, 30 seconds to 1 minute. (Don’t overmix it, or the gnocchi will be tough; the dough should feel very delicate.) Move the dough to one side, making sure the surface underneath it is well floured. Cover it with a clean kitchen towel.

Cover two large rimmed baking sheets with parchment and sprinkle lightly with flour. Remove any lingering bits of dough from your work surface and lightly reflour the surface. Tear off a piece of dough about the size of a large lemon and put the towel back on the rest of the dough so it doesn’t dry out.

With the palms of both hands, roll the dough piece on the floured surface into a rope about 3/4 inch in diameter.

With a sharp knife, cut the rope crosswise every 3/4 inch to make roughly 3/4-inch-square gnocchi. Arrange the gnocchi in a single layer on the parchment-covered baking sheets, making sure they don’t touch. Repeat until you run out of dough, reflouring the work surface as needed. When all the gnocchi have been cut and spread out on the baking sheets, sprinkle them with a little more flour.

If you’re going to use the gnocchi within 2 to 3 hours, they can sit out on the counter.

Crabmeat Sauce Preparation & Ingredient List:

  • 3 cups gnocchi
  • ½ cup English peas
  • 6 slices of prosciutto
  • 16 ounces of heavy cream
  • 4 ounces of crabmeat

Sautée freshly made gnocchi, prosciutto and peas in 1 ounce of olive oil in pan over medium heat. Once browned, add heavy cream and reduce to about half. After reduction, add Parmesan cheese and crabmeat. Toss all together for no more than a few seconds—enough for crabmeat to become warm and cheese to slightly melt. Salt and White Pepper to taste. Serve warm and enjoy!