Gnocchi with Jumbo Lump Crabmeat and Truffle

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It's very important to make these dumplings while the potatoes are still hot, so that their heat will cook the eggs yolks slightly; this makes for lighter dumplings because they'll require less flour. Use just enough flour to form the dough into a ball. Rolling the dough on a grooved board with your thumb makes those sauce-catching indentations on the surface of the gnocchi.

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  • 6

Ingredients

  • 2 medium Yukon Gold potatoes, peeled and quartered
  • 3 tablespoons butter
  • 3 egg yolks
  • 3/4 cup flour
  • 1 dash white pepper
  • 1 dash nutmeg
  • 1 cup Crab Pan Sauce (reverse side)
  • 1/2 pound jumbo lump crab meat
  • 1 small black truffle, sliced
  • 1/4 cup shaved Parmesan cheese
  • Salt to taste

Preparation

Step 1

1. Preheat oven to 250°.




2. Place the potatoes in a small pot covered with water and bring to a boil. Once boiling, lower the heat to a steady simmer. Cook until they are soft and able to be cut by a fork or spoon.




3. Strain the potatoes from the water, add the potatoes back to the pot and place into oven for an additional 5 minutes. Remove the potatoes from the pot and press through a potato ricer into a mixing bowl.




4. Add 1 tablespoon of butter and eggs to the warm riced potatoes and mix well. Next, fold the flour, dash of salt, pepper and nutmeg into the potato mixture until manageable dough is formed. More or less flour may be needed, depending upon the moisture level of the potatoes.




5. Separate a fist-sized ball of dough from the rest and gently roll out on a lightly floured surface until uniformly about an inch thick. Cut into 1-inch lengths and roll each length into a ball. Working quickly, shape with a gnocchi board and drop into simmering salted water.




6. Once the gnocchi float, allow them to cook for 30 seconds. Remove gnocchi and add to a large sauté pan with the Crab Pan Sauce over medium heat and bring to a simmer.




7. Add a half pound of crab meat to the pan and the 2 remaining tablespoons of butter and truffle slices. Serve immediately, garnishing each portion with a little shaved Parmesan cheese.

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