Potato Gnocchi with Crab Meat
INGREDIENTS:
METHOD:
Boil Potatos and mash well. Add flour, egg, cheese and a little nutmeg powder and mix well to form a smooth dough. Roll small portions into round strips and cut into small pieces (gnocchi).
Separately, sauté chopped garlic, leeks (previously stewed) and mushrooms cut into 'brunoise' (diced small). Pour fishstock blended with a little butter and flour to form a thick sauce. Now cook the gnocchi in boiling water, drain and pour in a sautoir. Combine gnocchi with the sauce and sauté for a few minutes on a strong fire. Add crabmeat and truffle paste and remove from fire.
(Recipe for 5 persons)
Courtesy: Italian Chef - Mario Prestigiovanni - H! Magazine.
| Potatos | 350gm | |
| Soft Flour | 50gm | |
| Parmesan Cheese | 30gm | |
| Porcini Mushrooms | 200gm | |
| Crab Meat | 50gm | |
| Leek | 80gm | |
| Truffle Paste | 20gm | |
| White Wine | 1 Glass | |
| Garlic | 4gm | |
| Butter | ||
| Chopped Parsley | ||
| Fish Stock | ||
| Fresh Dill | ||
| Salt and Pepper |
METHOD:
Boil Potatos and mash well. Add flour, egg, cheese and a little nutmeg powder and mix well to form a smooth dough. Roll small portions into round strips and cut into small pieces (gnocchi).
Separately, sauté chopped garlic, leeks (previously stewed) and mushrooms cut into 'brunoise' (diced small). Pour fishstock blended with a little butter and flour to form a thick sauce. Now cook the gnocchi in boiling water, drain and pour in a sautoir. Combine gnocchi with the sauce and sauté for a few minutes on a strong fire. Add crabmeat and truffle paste and remove from fire.
(Recipe for 5 persons)
Courtesy: Italian Chef - Mario Prestigiovanni - H! Magazine.
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