GNOCCHI WITH JUMBO LUMP CRABMEAT AND TRUFFLE

SERVING: 6

By: Chef John Besh

 

It's very important to make these dumplings while the potatoes are still hot, so that their heat will cook the egg yolks ; this makes for lighter dumplings because they'll require less flour.  Use just enough flour to form the dough into a ball. Rolling the dough on a grooved board with your thumb makes those sauce-catching indentions on the surface of the gnocchi.

2 medium Yukon Gold, peeled and quartered
3 egg yolks, lightly beaten
3 tbsp butter
3/4 cup flour, plus more for dusting
Salt
1 pinch white pepper
1 pinch ground nutmeg
1 cup Basic Crab Pan Sauce
1/2 lb jumbo lump crabmeat
1 small black truffle, shaved
3/4 cup shaved Parmesan cheese

Put the potatoes into a small saucepan, cover with
cold water, and bring to a boil over high heat. Once
boiling, reduce the heat to medium-low and simmer
until the potatoes are soft when pierced with a fork,
about 20 minutes.

Strain the potatoes, return them to the pot, and dry
out the potatoes by shaking them over low heat for a
minute or two. Transfer the potatoes to a potato ricer
or a food mill and press the potatoes through into a
mixing bowl.

Add the egg yolks and 1 tablespoon of the butter to
the warm riced potatoes and mix well. Next, fold the
fl our, a pinch of salt and white pepper, and the nutmeg
into the potatoes until a manageable dough is formed.
You may need more fl our or less, depending on the
moisture content of the potatoes.

Separate a fist-size ball of dough from the rest and
gently roll the dough with your hands on a lightly
floured surface until you’ve formed a rope about an
inch thick. Cut into 1-inch lengths, then roll each piece
into a ball. Continue until all the dough is used.

Working quickly, shape dumplings on a gnocchi
board, or gently press each piece with the tines of the
back of a fork to groove the gnocchi.
Bring a large pot of lightly salted water to a gentle
boil over medium-high heat. Drop the gnocchi, in two
batches, into the simmering water. Once the gnocchi
float to the surface, allow them to cook for 30 seconds
more.

While the gnocchi are cooking, heat the Crab Pan
Sauce in a large skillet over moderate heat. Scoop the
cooked gnocchi out of the water with a slotted spoon
and transfer them to the skillet with the Crab Pan
Sauce. Now add the crabmeat, the remaining 2
tablespoons butter, and the truffle slices. Serve
immediately, topping each portion with a little shaved
Parmesan.