medtran49
Forum GOD!
This was 1 of the best, if not the best dish I've ever tasted. It was so good that we literally licked the sauce off the plate (we were at home, although I might very well have tried to surreptitiously swipe my finger on the plate in the restaurant). The original recipe was Chef John Besh's though I've modified a bit.
Gnocchi with jumbo lump crab meat and truffle
Serves 2 as a meal, 4 as an appetizer course
1 batch of gnocchi using 2 large russet potatos, about 1 pound each - recipe linked
1 cup Basic Crab Pan Sauce - recipe below - we added some high quality lobster soup base (paste) to some shrimp stock we had since we bought the crab already shelled.
2 Tbsp butter
1/4 lb jumbo lump crabmeat
1/2 of a small black truffle, shaved (optional, we've made with and without, just makes it even better and more luxurious)
1/4 cup shaved Parmigiano cheese
Add the cooked gnocchi to the Crab Pan Sauce in a large skillet over medium heat. add the crabmeat, the remaining 2 Tbsp butter. Serve immediately, garnishing each plate with a little shaved truffle and Parmigiano.
Crab Pan Sauce
1 Tbsp extra-virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1/4 cup minced fennel bulb
1 tsp crushed red pepper flakes
Leaves from 1 sprig fresh thyme
Leaves from 1 sprig fresh tarragon - I used fresh basil as I cannot stand tarragon.
1 bay leaf
1/2 cup heavy cream
1/2 cup dry vermouth
1 cup Basic Crab or Shellfish Stock
In a small saucepan, heat the oil over medium heat. Add the onions, garlic, fennel, and pepper flakes. Cook the vegetables for 3 minutes, stirring often. Then, add the thyme, bay leaf, cream, vermouth, and stock, stir, and increase the heat to medium high, and reduce the sauce by half, about 10-12 minutes. Strain sauce.
Gnocchi with jumbo lump crab meat and truffle
Serves 2 as a meal, 4 as an appetizer course
1 batch of gnocchi using 2 large russet potatos, about 1 pound each - recipe linked
1 cup Basic Crab Pan Sauce - recipe below - we added some high quality lobster soup base (paste) to some shrimp stock we had since we bought the crab already shelled.
2 Tbsp butter
1/4 lb jumbo lump crabmeat
1/2 of a small black truffle, shaved (optional, we've made with and without, just makes it even better and more luxurious)
1/4 cup shaved Parmigiano cheese
Add the cooked gnocchi to the Crab Pan Sauce in a large skillet over medium heat. add the crabmeat, the remaining 2 Tbsp butter. Serve immediately, garnishing each plate with a little shaved truffle and Parmigiano.
Crab Pan Sauce
1 Tbsp extra-virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1/4 cup minced fennel bulb
1 tsp crushed red pepper flakes
Leaves from 1 sprig fresh thyme
Leaves from 1 sprig fresh tarragon - I used fresh basil as I cannot stand tarragon.
1 bay leaf
1/2 cup heavy cream
1/2 cup dry vermouth
1 cup Basic Crab or Shellfish Stock
In a small saucepan, heat the oil over medium heat. Add the onions, garlic, fennel, and pepper flakes. Cook the vegetables for 3 minutes, stirring often. Then, add the thyme, bay leaf, cream, vermouth, and stock, stir, and increase the heat to medium high, and reduce the sauce by half, about 10-12 minutes. Strain sauce.
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