Gnocchi with Shrimp and Crab

A Fantastic Holiday Treat
and my favorite gnocchi recipe!

GNOCCHI

1 tablespoon olive oil
1 egg
1 cup whole milk, ricotta cheese
½ cup grated parmesan
2 cups all purpose flour

Place flour on a flat clean surface. Mix egg with cheese and oil and gently work into the flour until soft dough has formed. Rest for 20 minutes in the refrigerator.

Shape Gnocchi: Divide the dough into two pieces and roll each one into a long log about 1 inch thick. Cut off pieces about ½ inch and with gently push one side of gnocchi into the back of a dinner folk while holding the dough on the flat surface and squeezing the two sides at the same time to make a little dent. Set aside until all gnocchi are shaped. Boil in salted water about 7-8 minutes just before serving or place in an au gratin dish to heat with sauce.

Crab and Shrimp in Saffron Cream

1 1/2 pounds shrimp, peeled and deveined (save shells)
4 tablespoons unsalted butter, divided
1 pound lump crab, picked over for shell

Sauce: Place the shrimp shells in a large sauce pan with 2 tablespoons of the butter. Sauté over medium high heat until the shells are pink. Add 2 cups of water and the white wine. Reduce heat and simmer for about 40 minutes and the stock has reduced by about half. Strain, the stock discard shells.

2 cups dry white wine
2 cups heavy cream
½ teaspoon saffron threads
½ clove minced fresh garlic
2 large shallots, minced
2medium tomatoes chopped and squeezed to remove seeds.
2 tablespoons chopped fresh parsley

In a large sauté pan, heat the remaining 2 tablespoons of butter and sauté the shrimp seasoned with a little salt and pepper. When the shrimp are just turning pink remove to a bowl and set aside. Add the shallots, saffron, and garlic and to the skillet and whatever juices have accumulated and cook for about 1 minute. Add the shrimp stock, tomatoes, and cream and simmer for about 15 minutes. ( You may cook ahead to this point).

Season the sauce with salt and Tabasco, add the shrimp and crabmeat and heat through. To serve, place the hot gnocchi on a heated dinner plate and spoon the crab and shrimp sauce over. Sprinkle with parsley.