Blue Crab Gnocchi Recipe

Bake or steam potatoes: Preheat oven to 425°F (220°C). Pierce russet potatoes several times with a fork and bake directly on the oven rack until very tender, about 45–60 minutes depending on size. Alternatively, steam whole potatoes until fork-tender (~30–40 minutes). Allow to cool slightly until comfortable to handle.

Rice or mash potatoes: While still warm, halve the potatoes and scoop flesh into a ricer or fine-mesh sieve. Rice or finely mash the potatoes onto a clean work surface; spread into a thin mound and let steam for 2–3 minutes to remove excess moisture.

Make dough: Sprinkle the salt and pepper over the warm riced potato. Make a well and add the egg yolk. Add 1 1/2 cups of the flour (reserve the rest) and the semolina if using. Gently fold and knead just until a soft cohesive dough forms—do not overwork (about 30–60 seconds). If dough is very sticky, sprinkle up to remaining 1/4 cup flour a tablespoon at a time.

Portion and shape: Divide dough into 4 portions. Roll each portion into a 3/4-inch (2 cm) rope on a lightly floured surface. Cut into 1-inch pieces. If desired, roll pieces over the back of a fork or gnocchi board to create ridges.

Chill (optional): Place shaped gnocchi on a floured baking sheet and chill in refrigerator for 20–30 minutes to firm before cooking. This helps them hold shape when sautéed with sauce.

Render pancetta: In a medium skillet over medium heat, add the diced pancetta and cook until fat renders and pieces are crisp, about 5–7 minutes. Remove pancetta with a slotted spoon and set aside, leaving the fat in the skillet.

Sweat shallots: Add the minced shallots to the rendered fat and cook over medium-low heat until translucent and soft, about 2–3 minutes—do not brown.

Deglaze and reduce: Increase heat to medium-high; add the white wine and white wine vinegar. Scrape any browned bits and simmer until reduced to about 2 tablespoons (about 6–8 minutes).

Finish cream (optional) and emulsify butter: Lower heat to medium-low and stir in the heavy cream. Whisk in the cold butter, a few cubes at a time, allowing each addition to emulsify into the sauce before adding more. Keep the sauce warm but do not let it simmer once butter is incorporated. Season with salt and pepper and stir in the reserved crisped pancetta just before serving.

Blister tomatoes: In a separate sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add whole or halved cherry tomatoes in a single layer and cook without moving until skins blister and begin to collapse, about 3–4 minutes. Toss and cook another 1–2 minutes just to color. Remove from pan and set aside.

Sauté spinach and garlic: In the same pan, add remaining 1 tablespoon olive oil and reduce heat to medium. Add sliced garlic and sauté briefly until fragrant (30–45 seconds). Add the baby spinach and a pinch of flaky sea salt and sauté until wilted, about 1–2 minutes. Remove from heat and keep warm.

Prepare chili oil: If using plain chili oil, have it ready. If making quick chili oil, gently warm 1 tablespoon neutral oil with 1/2 teaspoon red pepper flakes in a small saucepan over low heat for 1–2 minutes, then remove from heat and cool slightly. Use 1 teaspoon per serving to drizzle.

Warm and season crab: Gently toss the jumbo lump blue crab meat with 1 tablespoon unsalted butter, lemon zest, lemon juice, 1/4 tsp salt, and white pepper. Warm very briefly in a nonstick skillet over low heat just until heated through — about 30–60 seconds. Do not overcook or stir aggressively to preserve lumps. Keep warm and covered.

Bring a large pot of salted water to a rolling boil (use the 1 tbsp kosher salt). Meanwhile, have a large sauté pan over medium heat with a couple tablespoons of reserved beurre blanc sauce (keep sauce warm but not boiling).

Cook gnocchi: Drop gnocchi into the boiling water in batches so they do not overcrowd. When gnocchi float to the surface (2–3 minutes), allow them to cook 30–45 seconds more, then scoop with a slotted spoon into the sauté pan with a little beurre blanc. Reserve about 1/2 cup of pasta water before draining the last batch.

Finish in pan: Gently toss the gnocchi in the beurre blanc over medium heat to coat and to develop a little color on the gnocchi (about 1–2 minutes). If the sauce is too thick, add 1–2 tablespoons reserved pasta water to loosen. Add wilted spinach and blistered tomatoes; toss very gently to combine.

Plate and top with crab: Spoon gnocchi, spinach, and blistered tomatoes into warmed shallow bowls. Gently nestle jumbo lump crab pieces on top of each portion.

Garnish and finish: Drizzle approximately 1 teaspoon chili oil over each plate, scatter extra pancetta bits if desired, finish with flaky sea salt, a small grind of black pepper, and garnish with microgreens or chopped chives.

Serve immediately: Serve hot so beurre blanc remains silky and crab is warm. Recommended serving: 4 portions if using smaller entree sizes, or 2 generous portions as a main featuring large crab lumps.