My favourite tv programme that I can watch over and over again and know all of the words to is Gavin & Stacey. One of my best moments is when the families are in an Italian restaurant and Bryn excitedly shouts that he wants the Gnocchi, claps his hands and causes Pam to scream. You really need to watch it to appreciate how funny it is, but safe to say anytime anyone orders Gnocchi in my company I have a little giggle.
As I was having a lazy day today, i wanted to take my time cooking a new recipe for dins and my inspiration came from a Rick Stein dish of Byzantine Spiced Crab with Gnocchi. I used his spice mix but changed the recipe by adding cherry tomatoes for extra sweetness and altering the gnocchi method (his takes too long by baking the potatoes, and I just boiled them).
Recipe Serves 2
For the Spice Mix
1/8tsp chilli powder
1cm cinammon stick
1/2tsp ground nutmeg
1/2tsp ground coriander
1/8tsp ground ginger
Seeds from one Green Cardamon Pod
Blitz all these together in a spice grinder and leave to one side.
1 Medium Potato (180g) – peeled, chopped and boiled in salt water until soft
50g 0-0 Flour
1/2 beaten egg
Pinch of Salt
Mash the cooled potato and add in the egg. Mix together and add the flour and salt to form a smooth dough.
Break the dough into pieces and roll into “dough sausages” about 1cm in diameter. Cut into 1 inch pieces. The mixture should make 12 pieces of gnocchi.
Pop into a pot of boiling water – you will know when they are cooked because they will rise to the surface of the water when ready.
Crab & Tomato Sauce
1/2 Red Onion – finely diced
1 Clove Garlic – finely chopped
1/2 tsp Spice Mix (above)
1/2 tsp Chilli Flakes
1 tsp Tomato Puree
150ml fish or prawn stock
10 Cherry Tomatoes – halved
1 tsp butter
Small handful Chopped Parsley
100g White Crab Meat
Gently fry the onions and garlic and when softened sprinkle over the spice mix and chilli. Make sure all is mixed together and then mix in the puree. Add the stock and allow to reduce
down before stirring in the butter for extra richness and a lovely gloss. Pop the tomatoes in and heat through until softened and then add the parsley and crab meat – allow to mix and infuse into the sauce.
To serve, gently add the gnocchi (as soon as it has risen to the top of the boiling water) to the sauce. Let the sweet, spicy sauce
cover the gnocchi and enjoy with a side of greens.