Ricotta gnocchi with Dungeness crab and preserved lemon

Ricotta gnocchi with Dungeness crab and preserved lemon

Recipe courtesy of Vitaly Paley

Ricotta gnocchi

9 oz ricotta cheese

7 tablespoons all-purpose flour, sifted

1 large egg

6 tablespoons of olive oil

½ teaspoon salt

1 tablespoon chopped fresh summer savory

1 tablespoon chopped tarragon

1 tablespoon chopped chives

3 tablespoons chopped parsley

4 tablespoons of unsalted butter

I cup picked and drained Dungeness crab meat

1/3 cup grated parmesan

Quick preserved lemon

Zest of one lemon

Juice of one lemon

1/2 teaspoon salt

1/2 teaspoon sugar

Method for quick preserved lemon

Place the lemon zest in a small sauce pan and just cover with water. Bring to a boil and strain. Repeat the process once more. Cool the lemon zest slightly. In a small bowl dress the lemon zest with salt, sugar, and ½ the lemon juice. Let it sit at room temperature for an hour to melt the sugar and salt before using it.

Method for ricotta gnocchi

Fill a 3 qt pot 3/4 of the way with water. Bring the water to a boil then salt it . Lower the heat to a simmer.

Place the ricotta, flour, egg, 2 tablespoons of olive oil, salt and most of the chopped herbs in the bowl of food processor and process until the ingredients come together to form a smooth mixture. Be sure to leave 2 tablespoons of chopped parsley for the garnish at the end.

Using two soup spoons form the ricotta batter into football shaped nuggets called quenelles. Place them into the simmering water and cook until they float up to the surface.

Using a slotted spoon, take the gnocchi out of the water and gently place them onto a baking sheet and drizzle with olive oil. Repeat the process until all the batter is used up.

To serve:

Melt the butter in a sauté pan big enough to hold all the gnocchi. Add 4 tablespoons of gnocchi cooking water. Add all the gnocchi, stir in the crab and lemon juice. Warm through and serve. Garnish with grated parmesan cheese, chopped parsley, and preserved lemon zest.