Homemade gnocchi with crabmeat
Time
Preparation time: 45 min.
Cooking or baking time: 30 min.
Rest period: 15 min.
Total preparation time: 1 hr. 30 min.
ingredients
For the gnocchi
- 500 g potatoes floury cooking
- 100 g of flour
- 1 egg
- Salt and nutmeg to taste
To cook the potatoes
- 2 L of water
- 50 g of salt
- 1 heaped el. Whole caraway
For the sauce
- 1 onion
- 1 clove of garlic
- 10 g butter
- 20 ml of germ oil
- 200 g crayfish meat (pre-cooked)
- 50 ml Noilly Prat (French wormwood)
- 200 ml of cream
- some abrasion from an organic lemon
- Season salt, pepper and cayenne to taste
For garnish and to lift the taste
- fresh dill
preparation
Making the gnocchi
- Clean the potatoes and cook in an appropriate amount (2 L) of water, 50 g of salt and a heaped tablespoon of whole cumin as boiled potatoes, so that the potatoes get some flavor. Drain the potatoes after the cooking time, allow to evaporate very briefly.
- Halve the potato very warm and press through a potato press directly into a large bowl The shell of half of the potato remains on the stamp and can be solved very quickly by the stamp of the press, which is super fast and man (s) / woman saves the tedious skinning of the hot potatoes.
- Now comes our weighed flour and we spice it up a bit with salt and freshly grated nutmeg, the whole now already mix by hand beautifully.
- Then beat the egg into the mixture and mix again or knead well until a homogeneous dough has formed, which no longer sticks to the hand.
- Now remove from the crowd approximately tennis ball-sized pieces, these form on a floured work surface to a 2 cm thick rolls.
- Cut these rolls about in 2 cm pieces and take these pieces individually in the left hand and with a fork that of course in the right hand is this famous pattern roll on the piece ... the first 10 go with me and net so well. .. but then it flutters correctly.
- Now cover the gnocchi on a floured work surface with a sheet and let it rest for about 15 minutes.
- Bring a large saucepan of salted water (about 15 g of salt per liter of water) to a boil and cook the gnocchi in it, which takes about 2-3 minutes to bring the gnocchi to the surface.
The sauce
- The onions skin and cut into very small cubes, the Knobi toe skin.
- In a large saucepan, heat the butter with the oil, add the onions and Knobi toe and fry at medium temperature.
- Deglaze with the Noilly Prat, simmer briefly and then add the cream, let it simmer until creamy.
- In the meantime, we get our crayfish meat from its packaging, rinse it with cold water, dry it with kitchen paper and chop it roughly.
- Once the basic sauce has been cooked to our taste, the crayfish comes along. Remove the pot from the stove and season the sauce with the spices and lemon zest to taste and remove the Knobi toe.
- Lift the gnocchi under the sauce.
The serving
On a preheated plate, add a portion of the gnocchi and sauces mixture and serve everything sprinkled with freshly chopped dill.
