Gnocchi con Granseola

Handmade potato gnocchi served in a spiced prawn and crab sauce featuring a unique Byzantine spice blend.

Seafood Pasta Gnocchi Crab Venetian

Estimated Nutrition

Calories

445.6

kcal / serving

1782.4 kcal total

Carbs

28.6g

per serving

114.2 g total

Fat

28g

per serving

112.1 g total

Protein

19.6g

per serving

78.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tomato Puré

1 tbsp

Dairy

Free-Range Egg

Beaten, approximately half an egg

Butter

Knob of butter

GrainsCereals

Plain Flour

NutsSeeds

slice

Nutmeg

Single slice

pinch

piece

Whole

pinch

piece

Seeds only

0.6

Turmeric

1/8 tsp

0.6

Chili Powder

1/8 tsp

1.2

Salt

1/4 tsp for dough

clove

Garlic

Small clove for stock

2.5

Salt

1/2 tsp for stock

clove

Garlic

Grated

pinch

Chili Flakes

handful

Flat leaf Parsley

Finely chopped

OilsFats

Olive Oil

2 tbsp for stock

Olive Oil

5 tbsp for sauce

Seafood

250

Prawn Heads And Shells

200

White Crabmeat

Vegetables

225

Floury Potatoes

Leave in skins for baking

0.5

piece

Onion

Small, grated

Method

Preheat the oven to 180°C.

Boil gnocchi in salted water for 3 minutes until they float.

Sweat onion and garlic in oil, add spices, then stir in prawn stock and reduce before whisking in butter.

Roll dough into 1cm thick ropes and cut into 2cm lengths.

Pound the spice mix ingredients into a smooth powder using a pestle and mortar.

Bake the potatoes for 50 minutes until soft and let them cool.

Mash potato flesh and combine with flour, salt, and egg to form a dough.

Sauté garlic and prawn shells in olive oil, add tomato purée and 300ml water, simmer for 10 minutes, then strain.

Stir parsley and crab into the sauce and toss with the drained gnocchi.