Herbed Ricotta Gnocchi with Alaska Bairdi Crab & Alaska Salmon Roe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 2-4
- Yield: 1 platter
Ingredients
- 1 lemon plus juice of ½ lemon
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 4 stems Italian parsley leaves
- 1 large clove garlic
- Salt
- 1 ¼ cup ricotta cheese, thoroughly drained
- 7 tablespoons AP flour, sifted
- 1 large egg
- 1/3 cup Parmesan, grated
- 6 tablespoon extra virgin olive oil, plus more if needed
- 1 tablespoon oregano, coarsely chopped
- 1 tablespoon tarragon, coarsely chopped
- 1 tablespoon chives, coarsely chopped
- 1/4 cup unsalted butter
- Wild Alaska Bairdi crab meat (picked from 2 crab sections), about I cup
- 4 overflowing tablespoons wild Alaska salmon roe
Preparation
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Step 1 Read the chef's notes
“Ricotta gnocchi is essentially a filling for ravioli, without the pasta.
The combination of ricotta, crab and salmon roe may seem a bit unorthodox, but together with lemon they have a wonderful affinity for one another. So, follow my lead to a rewarding and delicious discovery.”
– Chef Vitaly Paley
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Step 2 Prepare lemon
Using a vegetable peeler, remove peel from lemon; cut the peel into julienne strips. Place peel into a small pot; add cold water until it covers the peel by about 1 inch. Bring the pot to boil over high heat then drain peel into a small colander, discarding water. Return peel to pot; repeat process 2 additional times to soften the peel and remove bitterness.
Juice and strain peeled lemon into a small bowl, adding salt and sugar. Add cooked lemon peel; mix well. Allow to macerate at room temperature.
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Step 3 Prepare ingredients
Finely chop parsley. Move it to side of cutting board. Finely chop garlic. Mix together; chop until well incorporated. Transfer to small container, cover and refrigerate.
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Step 4 Make stock
Fill a medium soup pot with 6qt water. Bring to a boil over high heat; generously salt the water. Lower heat to simmer.
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Step 5 Make gnocchi
Into bowl of food processor place ricotta, flour, egg, 2 Tbsp olive oil, 1/2 tsp salt, half of Parmesan, oregano, tarragon and chives; process until smooth.
Transfer one-third of batter into a pastry bag fitted with a large straight tip (or into resealable plastic bag and cut a 1/2-inch-wide corner). Working over simmering water, squeeze batter through the opening, cutting gnocchi into 1-inch lengths with a small knife. Poach gnocchi until firm, about 3 minutes. Gently remove gnocchi with slotted spoon; arrange on a large platter. Drizzle with olive oil. Repeat process, using up all batter. Reserve 6 Tbsp cooking water.
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Step 6 Assemble dish
Melt butter over medium heat in a large sauté pan. Add reserved gnocchi cooking water. Gently transfer gnocchi into pan. Stir in crab, remaining lemon juice and remaining Parmesan. Heat through, stirring gently, 3 to 5 minutes. Spoon gnocchi into serving bowls. Garnish each bowl with generous spoonful of salmon roe, parsley-garlic blend and preserved lemon. Serve immediately.
