Mac Kitchen Notes — Spring 2007

Dungeness Crab Gnocchi Gratin

with Cypress Grove Lambchopper Cheese, Ham and Sugar Snap Peas

Serves 6

Gnocchi:

Ingredients:

2 pounds Yukon Gold or russet potatoes

3 egg yolks

1 1/2 cups all-purpose flour

1/2 tablespoon sea salt

Method:

Bake the potatoes until soft (well-done). When the potatoes are done, put on a large pot of salted water and bring to a boil. Peel and rice the potatoes while warm. To rice, pass the potato through a ricer or food mill. Add the rest of the ingredients and knead until it becomes a smooth dough. Divide the dough into 4-6 pieces and, on a lightly floured surface, roll into logs about 1/2 inch wide. Cut diagonally into pieces 1/2 to 3/4 inch long. Roll the pieces off a fork into the boiling water to get the fork marks on the dough. When gnocchi come back to the surface they are ready. Take gnocchi out of the water and place them on a towel-lined sheet pan and refrigerate. When your sauce is almost complete, drop gnocchi into boiling water to reheat until they rise to the surface again and complete the dish.

Dungeness Crab Sauce

Ingredients:

2 tablespoons unsalted butter

3/4# ham, Niman Ranch preferred, 1/4” dice

2 teaspoons minced garlic

1/2 cup dry white wine

2 cups heavy cream

1/2 cup chicken broth

2 tablespoons finely-chopped basil

1-1/4# Dungeness crabmeat

18 sugar snap peas, julienned

1/2# Cypress Grove Lambchopper cheese* or use a good gouda

4 tablespoons fresh breadcrumbs

Method:

Melt the butter in a saucepan. Add the ham and sauté over medium heat until slightly browned. Add the garlic, stir constantly for 30 seconds. Add the white wine and reduce to almost dry. Add the cream and reduce until sauce consistency. Add the chicken broth and reduce again until it coats the back of a spoon. Stir in the basil, crab and the snap peas.

To finish:

Mound the gnocchi on an ovenproof platter and pour sauce over. Top with grated cheese and breadcrumbs. Place platter on a middle shelf in the oven and broil until nicely browned. Watch constantly; it takes only 15-20 seconds or so. 

Tips:

This may look like a long and difficult recipe, but it’s not. The crab sauce and assembly are simple and making the gnocchi can be FUN once you get the hang of it. And this recipe is flexible. You can make the gnocchi the day before and do the sauce the next day. You can also use this delicious sauce on pasta or rice.  Or you might use a completely different sauce with the gnocchi.  This recipe lends itself to creative interpretations.