Potato pasta (gnocchi) with crab and tomato ragù
A healthy, mellow crab dinner for weeknights and celebrations alike.
Ingredients
For the gnocchi
- g Floury potatoes (such as Maris Piper)
- Egg yolk
- g Parmesan
- tbsp Plain flour
- Salt
For the crab and tomato ragù
- Onions
- Celery sticks
- Carrots
- Garlic clove
- Bay leaves
- g Tinned tomatoes
- g Crabmeat (a mix of white and brown)
Instructions
Cook the potatoes in plenty of water until tender.
Steam them dry, then pass them through a sieve into a bowl.
Add the egg yolk, parmesan and flour.
Mix everything together well and season to taste with salt.
Roll the mixture into logs and cut them with a knife into pieces about 2cm long.
Cook them in water. They're ready when they float up to the surface.
Then transfer them to iced water.
Finally, fry them in a pan with butter, thyme and garlic.
Crab and tomato ragù
Cut all the vegetables into small dice.
Colour them lightly in a pan with oil.
Blitz the tomatoes in a blender, or use a stick blender.
Add the tomatoes to the pan with the bay leaves.
Leave it to bubble away for about 40 minutes.
Add the crabmeat right at the end and serve with the freshly fried gnocchi.
For the gnocchi
For the crab and tomato ragù
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