Chef John Besh shared his Gnocchi with Jumbo Lump Crab Meat and Truffle recipe with us after a short trip to his restaurant, Lüke in San Antonio. Pay attention, it’s two parts.
2 medium Yukon Gold potatoes, peeled and quartered
3 tablespoons butter
3 egg yolks
3/4 cup flour
1 dash white pepper
1 dash nutmeg
1 cup Crab Pan Sauce (reverse side)
1/2 pound jumbo lump crab meat
1 small black truffle, sliced
1/4 cup shaved Parmesan cheese
Salt to taste
1. Preheat oven to 250°.
2. Place the potatoes in a small pot covered with water and bring to a boil. Once boiling, lower the heat to a steady simmer. Cook until they are soft and able to be cut by a fork or spoon.
3. Strain the potatoes from the water, add the potatoes back to the pot and place into oven for an additional 5 minutes. Remove the potatoes from the pot and press through a potato ricer into a mixing bowl.
4. Add 1 tablespoon of butter and eggs to the warm riced potatoes and mix well. Next, fold the flour, dash of salt, pepper and nutmeg into the potato mixture until manageable dough is formed. More or less flour may be needed, depending upon the moisture level of the potatoes.
5. Separate a fist-sized ball of dough from the rest and gently roll out on a lightly floured surface until uniformly about an inch thick. Cut into 1-inch lengths and roll each length into a ball. Working quickly, shape with a gnocchi board and drop into simmering salted water.
6. Once the gnocchi float, allow them to cook for 30 seconds. Remove gnocchi and add to a large sauté pan with the Crab Pan Sauce over medium heat and bring to a simmer.
7. Add a half pound of crab meat to the pan and the 2 remaining tablespoons of butter and truffle slices. Serve immediately, garnishing each portion with a little shaved Parmesan cheese.
1 tablespoon extra-virgin olive oil
1 sprig fresh tarragon
1 small onion, diced
1 bay leaf
2 cloves garlic, minced
1/2 cup heavy cream
1/4 cup minced fennel
1/2 cup dry vermouth
1 teaspoon crushed red pepper flakes
1 cup crab stock
Leaves from 1 sprig fresh thyme
1. Heat the oil in a pan over moderate heat. Add the onions, garlic, fennel and pepper flakes to the pan. Cook the vegetables, stirring often, for 3 minutes.
2. Add the thyme, tarragon, bay leaf, cream, vermouth and stock to the pan. Increase the heat to high and reduce the sauce by half, 10–12 minutes.