Blue Crab Gnocchi Recipe
Jumbo lump blue crab, pancetta beurre blanc, blistered tomato, spinach, chili oil
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Ingredients
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Main Ingredients
Pancetta Beurre Blanc
Chili Oil
Method
Preparing the Gnocchi
- 1
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions, typically 2-3 minutes or until they float to the surface. Drain and set aside.
Making the Pancetta Beurre Blanc
- 2
Cook the Pancetta
In a saucepan over medium heat, add the diced pancetta. Cook until crispy, about 5-7 minutes. Remove the pancetta and set aside, leaving the fat in the pan.
- 3
Sauté Shallots
In the same pan, add minced shallots and sauté until translucent, about 2-3 minutes.
- 4
Deglaze with Wine
Pour in the white wine, scraping the bottom of the pan to release any browned bits. Bring to a simmer and reduce by half.
- 5
Add Cream
Stir in the heavy cream and bring back to a simmer. Reduce heat to low.
- 6
Incorporate Butter
Gradually whisk in the cold butter, a few cubes at a time, until the sauce is smooth and emulsified. Season with salt and white pepper.
- 7
Combine Pancetta
Add the crispy pancetta back to the sauce and keep warm on low heat.
Blistering Tomatoes and Final Assembly
- 8
Blister Tomatoes
In a separate skillet, heat a tablespoon of olive oil over medium heat. Add the blistered tomatoes and cook until they start to burst, about 3-4 minutes. Remove from heat.
- 9
Sauté Spinach
In the same skillet, add a bit more olive oil if necessary, and add the fresh spinach. Sauté until wilted, about 2 minutes. Season with salt and pepper.
- 10
Combine Gnocchi
In a large mixing bowl, combine the cooked gnocchi, sautéed spinach, and blistered tomatoes. Toss gently to combine.
- 11
Plate the Dish
Serve the gnocchi mixture on plates, drizzling with the pancetta beurre blanc and finishing with a drizzle of chili oil on top.
