Your Life A to Z Recipe: Tuesday, February 17th, 2015: Crab Gnocchi by Chef Cullen Campbell

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Crab & Pea Tendril Gnocchi With Collatura Burro Fusso(Italian Butter fish sauce)

Serves 6 people

Dungeness Crab Meat-2lbs

Pea tendrils-1 1/2lbs

Spinach-1lb

Eggs-2

00 Flour-7tbs

Controne(Italian Chili)- 1/2tsp

Olive Oil for sauteing

Salt & Pepper  

 

Saute 1lb pea tendrils & spinach in olive oil until wilted & bright green.(season with salt & pepper)

Remove from pan & chop into small pieces.

Mix crab, chopped peatendrils/spinach, egg, controne, salt & pepper together.

Add 00 flour & mix thoroughly together.

Form crab mix into small gnocchi.

Heat olive oil in a non stick fry pan on medium heat & sear all the gnocchi until golden brown.

Saute the remaining pea tendrils in olive oil with salt & pepper.

Place pea tendrils, in bottom of a serving bowl, place crab gnocchi on top & pour butter sauce over the gnocchi & serve. Add a little fresh grated grana padano on the side if desired.

 

Collatura Butter Sauce

Form crab mix into

Dry white wine-1/2 cup

Shallot-1

Garlic-2 cloves

Cream-3tbs

Butter-1/2lb(cold &cubed)

Collatura- 1/2tbs(Italian fish sauce)

Salt & Pepper To Taste

 

Dice shallot & garlic put into a sauce pot with the white wine.

Reduce white wine until almost gone & shallots are translucent.

Add cream & reduce for 2 minutes.

Add 1/4lb cold butter at a time while whisking vigorously until melted & creamy looking.

Season with salt, pepper & collatura.

Keep in the pot in a warm spot until ready to serve.