Gnocchi with crab and watercress sauce - The Field

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