Dairy Free Crab Gnocchi
- 1 baked potato
- 2 cups gluten free flour mix
- 1/2 flax egg
- 2-3 tablespoons water for gnocchi, plus 3/4 cup for sauce
- 16 ounces crab meat
- 2 tablespoons dairy-free butter
- 4 cloves garlic
- 2 tablespoons diced onion
- 3/4 cup lemon juice
- 2 tablespoons vegan mayo
- juice of 1/2 lemon
- basil, to taste
- oregano, to taste
- red pepper flakes, to taste
- salt & pepper, to taste
- vegan parmesan, to taste
- chopped parsley, to taste
- For gnocchi, remove skin from baked potato. In mixing bowl, mash potato. Add water (or milk) 1 tablespoon at a time until consistency reaches traditional mashed potatoes. Add 1/2 flax egg and 2 cups flour (a half cup at a time), until dough forms. Divide dough into 4 parts.
- Bring a sauce pan full of salted water to a boil.
- On floured surface, roll each part into a log 3/4" in diameter. Cut log into 3/4" pieces. (Gnocchi will be 3/4" x 3/4" squares).
- Add gnocchi to boiling water. Cook for 3-5 minutes. Gnocchi will rise to the top when finished. Place on plate lined with a towel.
- For sauce, melt 2 tablespoons of vegan butter over medium heat in a sauté pan. Add 2 tablespoons diced onion and cook until translucent, 3-5 miuntes. Add 4 cloves of minced garlic and cook until fragrant.
- Combine 3/4 cup water and 3/4 cup fresh lemon juice. Add combination to sauté pan and simmer until reduced by half. Add 2 tablespoons of mayo. Whisk to combine. Allow to simmer until heated through. Strain sauce and return to pan. Bring sauce to simmer and add juice of half a lemon. Season with basil, parsley, oregano, red pepper flakes, and salt & pepper. Heat through.
- Add drained gnocchi, crab meat, and cook for 5 minutes. Top with vegan parmesan and chopped parsley.
Best leftovers ever
I'm going to teach you a transform scratch. Our record is going to be leftover crab and a baked potato. And our crossfader, a potato masher, flour, and a flax egg, is going to turn that record into something totally different.
Sometimes, I get pretty geeked. Everything around this recipe has had me on Cloud 9. (Where and what is Cloud 8?)
Last weekend, I went to get all you can eat crab at Schererville Lounge (um, hell yeah!). Well, turns out they didn't have all you can eat crab. Slightly bummed, my excitement was reinvigorated at the chance to get 2 pounds of crab and try a frog leg (which "tastes like chicken" because it tastes like nothing).
I came home with a pound of crab and a baked potato.
Earlier that week, the contestants on Master Chef were asked to execute 3 potato dishes: french fries, mashed potatoes (did you know you should have a 60/40 ratio of potatoes to butter?), and gnocchi. This reminded me of the time I made gnocchi. Of course it was gluten free and vegan. And it just wasn't right (hence why it never made the blog). It was gummy and formed one giant, undesirable lump of gnocchi dough after being store in the fridge for half a day.
When I made that flour blend for the gluten free vegan donuts, I was really happy with the texture it produced. I had some leftover. I had a baked potato. So, why the hell not try to make gnocchi again?
Tradtionally, gnocchi is made out of boiled potatoes. As you know, my potato was baked, which meant it was dry. So when I mashed it, I added water, a tablespoon at a time, until I reached the consistently of a mashed potato before adding the flour and flax egg. And you know what, it worked! I couldn't freaking believe it. (A ricer is supposed to help you get all of the lumps out of your mashed potato. I don't have one and will admit that my gnocchi had some lumps. Oh well. Get picky if you want.)
The gluten free flour mix from the donuts created a soft, pillowy texture in the gnocchi. Score! No more gummy gnocchi. One baked potato made enough for 2 large servings. Combined with the sauce, this dish is rich, creamy, flavorful, filling (but not overly heavy), and as my recipe guinea pig said, "had a good mouthfeel". Obviously, they're a foodie.
While this might be 2 servings worth, I had a hard time not eating more than my share.
James Vincent McMorrow