Gnocchi with crab and watercress sauce
With brown crabs at their very best right now, gnocchi with crab and watercress sauce is a delicious starter and not as tricky to make as you might think
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Cooking tools:
- Oven
- Baking dish
- Fine-mesh sieve
- Potato ricer
- Mixing bowl
- Fork
- Baking sheet
- Chef's knife
- Cutting board
- Pan
- Saucepan
- Slotted spoon
- Measuring spoon
- Kitchen scale
- Worktop
- Stove
- Serving bowl
Ingredients
- 100g rock salt
- 800g King Edward or other good baking potato, pricked all over
- 150g plain flour plus some for rolling and cutting
- 1 tsp fine sea-salt
- 1 egg, beaten
- 300g tomatoes
- 2 cloves garlic, peeled and finely chopped
- 1 tbs extra-virgin olive oil
- 1 tsp crushed fennel seeds
- 1 tsp dried chili flakes
- 1 tbs vermouth
- 150g white crab meat
- 50g brown crab meat
- 100g chopped watercress
- Juice of 1⁄4 lemon
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