Gnocchi with Creamy Crab Pan Sauce

By WisconsinMike

Ingredients

• Gnocchi:
• 1.5 lbs. Yukon gold potatoes, peeled and quartered
• 6 large egg yolks
• 1 1/3 C. all purpose flour plus more for dusting
• 1/2 t. kosher salt
• pinch of freshly grated nutmeg
• Crab Sauce:
• 1 qt. fish stock
• 2 fresh blue crabs
• 1 T. EVOO
• 1 small onion, finely chopped
• 1/4 small fennel bulb, finely chopped
• 2 garlic cloves, minced
• 1 t. crushed red pepper
• 3/4 C. heavy cream
• 3/4 C. dry vermouth
• 1/2 t. thyme leaves, chopped
• 1 tarragon sprig
• 1 bay leaf
• 3/4 lb. jumbo lump crab meat
• 3 T. unsalted butter
• Kosher salt
• Shaved Parmesan Reggiano cheese for garnish

Preparation

Step 1

1. Make the gnocchi: In a saucepan, cover the potatoes with 1 inch of water and cook over moderate heat until tender, 15 minutes: drain and pass through a food mill or ricer in a bowl. Add the egg yolks, 1 1/3 C. flour, salt, and nutmeg. Gently knead on a floured work surface, dusting with flour if sticky. Divide the dough into 4 equal pieces.

2. Roll out one piece of dough into a 3/4 inch thick rope, keep the remaining dough covered with a damp kitchen towel. Cut the rope into 1 inch pieces and lightly dust with flour. Roll each piece against the tines of a fork to make ridges. Transfer the gnocchi to a lightly floured baking sheet. Repeat with remaining dough.

3. Working in batches, cook the gnocchi in a large pot of salted boiling water until they rise to the surface, about 2 minutes. Then simmer until just cooked through, 1-2 minutes. Transfer to an ice bath and let cool. Drain well and let dry on paper towels.

4. Make the Crab Sauce: In a saucepan, bring the stock to a simmer. Add the crabs, cover partially and simmer over high heat until liquid is reduced to 2 cups, 15 minutes. Stain in a bowl; discard the crabs.

5. In the same saucepan, heat the EVOO. Add the onion, fennel, garlic and crushed red pepper and cook over moderate heat, stirring until tender, 5 minutes. Add the reduced crab stock, cream, vermouth, thyme, tarragon, and bay leaf, and bring to a boil. Simmer over medium high heat until reduced to 2 cups, 15 minutes. Discard the tarragon and bay leaf.

6. In a skillet, heat half of the pan pauce. Add half of the gnocchi and cook over moderate heat until hot, 2 minutes. Add half of the crab and 1 1/2 T. of butter; cooked until warmed through and the sauce is slightly thickened, 2 minutes. Saeson with salt and transfer to a platter. Repeat with remaining pan sauce, gnocchi, crab, and butter. Garnish with cheese and serve at once.