Crab gnocchi is a great dinner that’s super quick to throw together after work, but because of the crab, it feels a little special. Have this with a nice glass (or bottle) of white wine and enjoy in the sunshine. You can get tins of crabmeat, however, it can be a little tricky finding MSC approved ones. We like to use Seafood & Eat It’s Fifty Fifty Cornish Crab which is stocked in Waitrose and Ocado.
We’ve been doing the blog now for nearly a year and a half (eek) and we’ve learnt a lot the way. At times Gemma and I feel like we’ve morphed into one person and this dish is one of those things that cements that. When we’re not in the kitchen cooking together, we’re talking about food or sending each other pictures of our dinners for inspiration. On more than one occasion Gemma and I have made this dish on the same night in our separate kitchens.
We’ve added more than 50 recipes on the blog now and we’re really proud of all the cooking and eating we’ve got to do together. We’re going to drop down to posting recipes every other week and look at other exciting content we can deliver to you lovely readers, that will help you to make smart sustainable seafood choices. We’ll be telling more food stories of great people working in the industry and with the holiday season in full swing, we’re sure there will be some travel posts on the way.
Whilst we love coming up with new recipes based on what we want to eat, but we’d love to hear from you about what you want more of. It could be specific ingredients you want help cooking with, more lunch dishes, meal prep or healthier dinner options – whatever your fishy heart desires. Either comment on this post or drop us an email at email@example.com.
Now let’s get down to the good bit, the cooking and eating.
Crab Gnocchi for four
- 500g gnocchi
- Cherry toms
- 1 tbsp olive oil
- 1 red chilli, finely chopped
- 200g bag of spinach
- 2 x tbsp creme fraiche
- 1 x 170g tin crab meat, drained
- 1 x 30g pack flat-leaf parsley, leaves chopped
- Bring a pan of salted water to the boil. Add the gnocchi and simmer for 3 mins until the gnocchi floats to the surface. Drain and reserve some of the water.
- Meanwhile heat a tbsp of oil (we use rapeseed) in a pan over a medium heat. Add the chilli and cook for a couple of minutes, then add the cherry tomatoes until they start to soften and break them down a little with your spatula.
- Now add your crab meat and cook for about a minute.
- Add the gnocchi to the pan along with the spinach and creme fraiche. If it’s looking a little dry add a tbsp of the gnocchi water. Once the spinach has wilted season and let the sauce combine and coat the gnocchi.
- Remove from the heat, add the parsley another twist of black pepper and serve.