Tony Tobin's Gnocchi with Crab, Chilli and Cherry Tomatoes
This Gnocchi with Crab recipe uses oven dried cherry tomatoes. Oven drying them intensifies their sweetness and flavour for a really delicious dish!
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Potato ricer
- Fork
- Gnocchi roller
- Pot
- Slotted spoon
- Skillet
- Pan
- Wok
- Measuring spoon
- Measuring cup
- Kitchen scale
- Oil brush
- Plate
- Colander
- Serving platter
- Spoon
- Grater
- Kitchen towel
Ingredients
- 1 Kg baking potatoes
- 300g “00” flour
- Pinch nutmeg
- Teaspoon of sea salt
- 2 large eggs
- 100g grated Parmesan
- 100mls olive oil
- 300g cherry plum tomatoes
- Sprinkle sea salt
- Sprinkle caster sugar
- Splash Cabernet Sauvignon vinegar
- 50 mls good olive oil
- 10 basil leaves
- 2 garlic cloves crushed
- 1 red chilli, deseeded and sliced
- 250g fresh white crab meat
- 1 lemon zest and juice
- Handful of fresh flat parsley chopped
- Sea salt
- pepper
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