Crab, silverbeet and ricotta gnocchi
But both the spanner and blue swimmer crabs have sweeter flesh than the mud crab. Getting to it takes more patience and for those who like to work for their food, it's a lot like gnawing ribs or sucking marrowbones. The reward is well worth the effort.
Photo: Natalie Boog
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- 280g silverbeet (chard) leaves, stripped from stems and washed
- 350g dry ricotta
- 200g crabmeat, picked through for shells
- 30g plain flour
- 80g parmesan, grated
- Salt and pepper
- 100g parmesan, grated
- 2 eggs
- Salt and pepper, to taste
- 100g unsalted butter
Blanch (plunge) silverbeet leaves in boiling water for a minute. Drain, let cool, squeeze out as much water as possible, then roughly chop. In a bowl, mix thoroughly the ricotta, chopped silver beet, crabmeat, flour, 80g parmesan, eggs, salt and pepper. Using a little flour on your hands, shape each gnocchi into a sphere the size of a golf ball. Bring large pot of salted water to the boil and poach gnocchi for 3-4 minutes - they should rise to the surface when ready. Remove quickly with slotted spoon, drain well and place in warm serving dish. Heat butter in small saucepan on moderate heat until foamy and nut-brown. Sprinkle gnocchi with remaining parmesan and spoon over foaming butter.