Ingredients
For gnocchi:
1 lb russet potatoes
1 egg
1 1/2 c. AP flour
For crab sauce:
6 Tbs. unsalted butter
1 bunch scallions, white parts chopped
10 sage leaves, chopped
1 Tb. tomato paste
1/2 c. vermouth
1 lb. lump crab, picked
chopped parsley
Preparation
To make gnocchi: Poke holes in potatoes and boil with the skin on until a knife inserted through gives no resistance. Peel while still warm, and using a ricer, mash onto a lightly-floured board. Sprinkle 1 c. flour over riced potato and make a well in the center. Crack egg into the well. Using a fork, start blending. As the egg is incorporated, begin using your hands to lightly combine the dough. Add more flour–approximately 1/2 c.–to create a soft, non-sticky dough. Do not overknead, or your gnocchi will be tough.
Cut off a tennis ball-sized hunk of dough, roll into a log, and cut 1" pieces off, rolling each one down the tines of a fork to create grooves. If not using right away, freeze on a cookie sheet, then wrap in foil and transfer to a freezer bag.
To cook, boil in salted water until they float. Gnocchi should not be defrosted before cooking.
To make crab sauce: Melt 4 Tbs. butter in a large saute pan. Add chopped scallions and sage and cook on high heat for one minute. Add tomato paste and brown paste, stirring often, about 1-2 minutes. As the tomato paste takes on a golden color, add the vermouth. Let this cook almost all away, then add crab, gnocchi, and additional 2 Tbs. butter. Cook until just warmed through. Top with chopped parsley
