Gnocchi with crab sauce

The best cookery knows how to draw from traditional recipes, combining the exclusivity and sophistication of one ingredient with the simplicity and popularity of another, thereby obtaining a dish that demands appreciation, especially among those who are true connoisseurs of Italian cuisine. Our culinary journey today takes us to the delicacies of Venetian cookery where we find a special recipe that allows us to combine the delicious potato gnocchi with the luscious, delicate and sweet ‘gransoporo’, a crab whose meat is truly superlative. Are you ready to try something new, that will be able to seduce even the most refined palates, bringing to your dining table a dish which offers both the deliciousness of seafood and the versatility of potatoes straight from your vegetable patch?

Make the gnocchi following our basic recipe. Then make the sauce: with a hammer smash the crab claws and remove the pieces of shell that break off. Mince the parsley and garlic and sauté with plenty of oil. Now fry the split claws in the saucepan for a few minutes and then add the tomato puree. Continue cooking for 10 minutes until the crab claws leave their flavour in the sauce, then remove the crab claws and strip them completely of their shells. Now boil the crab in a pot of water for 10-15 minutes, take it out, let it cool, open it and remove the flesh. Add all the flesh from the claws and crab to the tomato sauce, salt lightly and add a touch of sugar. Finish the sauce with a knob of butter and two basil leaves. Cook the gnocchi and when ready toss with the sauce crab!