· recipe ·
Crab Rangoon Gnocchi Bake
Crab meat is delicate enough to disappear when stirred vigorously. Folding it gently keeps some of the larger flakes intact.
Time and servings
- Prep
- 50 min
- Cook
- 85 min
- Total
- 135 min
- Servings
- 4
Nutrition per serving
- Calories
- about 810
- Protein
- 35 g
- Fat
- 27 g
- Carbs
- 108 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.
Make the crab cream cheese sauce
Heat the oven to 425°F220°C. Pick over the cooked crab for shell fragments. Thinly slice the scallions and garlic. Warm the milk gently and whisk in the cream cheese until smooth. Stir in the garlic, soy sauce, sesame oil, and half the scallions, then fold in the crab without breaking up the larger flakes.
Make the wonton pieces
Cut the wonton wrappers into short strips and spread them on a baking sheet. Bake at 425°F220°C until crisp and pale gold, about 5 to 7 minutes, watching closely. Set them aside.
Heat the cooking water
During the last 7 minutes of baking the wonton strips, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach the gnocchi
Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and let excess water drain away.
Bake the gnocchi
Fold the gnocchi through the crab sauce, transfer to a baking dish, and bake until bubbling and hot throughout, with the center reaching 165°F74°C. Rest for 5 minutes.
Add the Rangoon finish
Scatter the crisp wonton pieces and remaining scallions over the bake. Drizzle with sweet chili sauce at the table so the topping stays crisp.
