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Herbed Ricotta Gnocchi with Alaska Bairdi Crab & Alaska Salmon Roe

Herbed Ricotta Gnocchi with Alaska Snow Crab & Alaska Salmon Roe
Ricotta gnocchi is essentially a filling for ravioli, without the pasta. The combination of ricotta, crab, roe and lemon have a wonderful affinity for each other.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Servings: 2-4
  • Yield: 1 platter


  • 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
Recipe courtesy of Chef Vitaly Paley


  1. 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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Recipe courtesy of Chef Vitaly Paley