· recipe ·
Blue Crab Gnocchi with Wild Mushrooms
Cooked crab meat needs only gentle warming, while mushrooms need stronger heat to develop color. Cooking them separately preserves both the seafood's sweetness and the mushrooms' savory flavor.
Time and servings
- Prep
- 45 min
- Cook
- 80 min
- Total
- 125 min
- Servings
- 4
Nutrition per serving
- Calories
- about 510
- Protein
- 22 g
- Fat
- 19 g
- Carbs
- 65 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Brown the mushrooms
Tear the oyster mushrooms into broad strips. Melt 1 tablespoon15 ml butter over medium-high heat and cook the mushrooms until their moisture evaporates and their edges brown. Transfer them to a plate.
Start the shallot cream
Finely dice the shallot. Lower the heat, add another tablespoon butter, and cook the shallot until translucent. Add the light cream and black pepper and simmer gently until slightly reduced.
Heat the cooking water
While the shallot cream reduces, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and reserve some cooking water.
Warm the crab gently
Pick through the crab meat for shell fragments. Fold the crab, mushrooms, and gnocchi into the cream over low heat. Add the remaining butter and a spoonful of cooking water and swirl until the sauce lightly coats the gnocchi; do not boil.
Finish with lemon
Finely grate the lemon zest and squeeze its juice. Remove the skillet from direct heat, add the zest and enough juice to brighten the sauce, then finish with finely cut parsley.
