Recipe Station

If you can't make it to the New York based restaurant, Tavola, don't worry. You can make their famous Gnocchi right in your very own kitchen with this recipe.

Do Not Use Imitation Crab For This Recipe… You Have To Use Real; Otherwise You Are Faking The Recipe. 

Let's Get Started… 

Things You Will Need:

• 2 lb potatoes

• 1 egg

• 1 ½ cup all purpose flour

• Salt, pinch

• 1 oz chives

• 8-12 threads saffron, dissolved in warm water

• 12 oz blue crab meat

• 8 threads saffron

• 1 qt light cream

• 1 clove garlic

• 1 oz parsley

• 2 oz white wine

• 3 tbsp butter

• 1 bulb fennel, blanched & thinly sliced

• 8 scrapes lemon rind

• ½ cup Parmigiano cheese

How To Prepare:

How To Make The Gnocchi:

1. Start off by baking your spuds with a little water in the oven, then cover for an hour before working with the product.
2. Peel your potatoes and then rice them. Not sure what this means? Google it. Next, you're going to add flour, egg, chives, saffron and salt to your potatoes and mix it all up by hand.
3. Shape them into tiny little baked potatoes, meaning somewhat oblong and nice and round.
4. Boil your shaped gnocchi in salted water, this shouldn't take very long. Probably about two minutes. You'll know they are ready when they are floating to the top of the water.

How To Make The Sauce:

1. You are going to start your sauce by melting butter and saffron threads in a sauté pan.
2. Next, you should add your garlic, blue crab meat, fennel, lemon rind and white wine to your melted butter and saffron.
3. You're going to let your wine evaporate before you add your cream. Once you add the cream, let your sauce begin to reduce.
4. Add your cooked gnocchi to your sauce and toss it together. Add chopped parsley and cheese for garnish.
5. Serve in a bowl or on a pretty plate.

Finished!

Note: To add a little color to your plate, you can place some extra crab meat and a piece of fennel for garnish. Your family won't know what hit them when they see that this is on the table for dinner tonight. Cheers!

Enjoy!

Article Source: Men's Journal