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🍽️ Fresh Herb Gnocchi with Crab Meat

650 kcal · 30 min · 4 servings

Ingredients

• 1 handful flat-leaf parsley
• 1 handful chervil
• 650 g floury potatoes
• 350 g flour
• 3 egg yolks
• 100 g semolina
• salt
• nutmeg (freshly grated)
• 30 g butter
• 100 g North Sea crabs
• pepper (from the mill)
• chervil (for garnish)
• bay leaf (for garnish)

Instructions

1. 1. Wash the herbs thoroughly.
2. 2. Dry the herbs carefully with kitchen paper.
3. 3. Finely chop the herbs.
4. 4. Boil the potatoes in salted water until tender.
5. 5. Peel the cooked potatoes.
6. 6. Press the hot potatoes through a potato ricer.
7. 7. Let the potato mixture steam briefly.
8. 8. Mix the potatoes with flour, egg yolks, chopped herbs, and semolina.
9. 9. Ensure the dough is no longer sticky.
10. 10. Add a little more flour if necessary.
11. 11. Season the dough with salt and nutmeg.
12. 12. Let the dough rest for about 15 minutes.
13. 13. Bring a large pot of salted water to a boil.
14. 14. Place a second pot with cold water next to it.
15. 15. Shape the dough into finger-thick rolls.
16. 16. Cut the rolls into pieces about 1 centimeter long.
17. 17. Lightly press the gnocchi flat with a fork.
18. 18. Press the typical gnocchi pattern into them with the fork tines.
19. 19. Add the gnocchi in batches to the gently simmering water.
20. 20. Wait until the gnocchi float to the surface.
21. 21. Remove the gnocchi with a slotted spoon.
22. 22. Place the gnocchi immediately into the cold water.
23. 23. Drain the gnocchi.
24. 24. Let the gnocchi drain well.
25. 25. Heat the butter in a non-stick pan.
26. 26. Fry the gnocchi in the butter.
27. 27. Add the crab meat.
28. 28. Toss the pan briefly to mix everything.
29. 29. Season the dish with salt and pepper.

Nutrition per serving

• kcal: 650
• Protein: 23 g · Fett/Fat: 14 g · Carbs: 107 g