Ricotta Gnocchi with Seafood
Ingredients:
4oz crab, about 2 sections or 1 cup
4oz Alaksa Smokehouse Smoked Sockeye Salmon, drained, skin removed, and flaked
4 overflowing tablespoons salmon roe
1 lemon, plus juice of 1/2 lemon
1/2 teaspoon salt
1/2 teaspoon sugar
4 stems Italian parsley, finely chopped
1 large clove garlic, finely minced
1-1/4 cup ricotta cheese, drained
7 tablespoons AP flour, sifted
1 large egg
1/3 cup grated parmesan cheese
6 tablespoons extra virgin olive oil, plus more if needed
1 tablespoon fresh oregano, coarsely chopped
1 tablespoon fresh tarragon, coarsely chopped
1 tablespoon fresh chives, coarsely chopped
1/4 cup unsalted butter
Salt to taste
Procedure:
With a vegetable peeler, remove the peel from the lemon, then slice into julienned strips.
Add the peel to a small pot, then add enough cold water to cover the peel by 1 inch.
Bring the pot of water to a boil over high heat, then drain the peel into a small colander, discarding the water.
Return the peel to the pot and repeat the boiling and draining process 2 additional times to soften the peel and remove any bitterness, then set aside the peel in a small bowl.
Juice and strain the peeled lemon into the bowl with the cooked lemon peel, then add salt and sugar and let sit at room temperature for about 20 minutes or so.
Mix together the parsley and garlic in a small bowl, then cover and refrigerate.
Fill a medium stock pot with 6 quarts of water, then bring to a boil over high heat.
Generously salt the water, then reduce heat to a simmer.
In a food processor, add the ricotta, flour, egg, 2 tablespoons olive oil, 1/2 teaspoon salt, half of the grated parmesan cheese, and the fresh herbs.
Process until smooth, then transfer one third of the mixture to a pastry bag with a large straight tip (can sub a resealable bag with a 1/2 inch cut opening in one corner).
Over the simmering water, squeeze gnocchi batter into the boiling water, cutting the gnocchi into 1-inch pieces with a small knife.
Poach gnocchi until firm, about 3 minutes, then gently remove with a slotted spoon, then place on a large platter and drizzle with olive oil.
Repeat process with remaining gnocchi batter, then reserve 6 tablespoons of gnocchi cooking water.
In a large sauté pan, melt the butter over medium heat.
Add the gnocchi cooking water, then gently transfer the gnocchi to the pan.
Stir in the seafood, remaining lemon juice, parmesan cheese and heat through, stirring gently, for about 3-5 minutes.
Spoon gnocchi and seafood into a serving bowl, then garnish the bowl with salmon roe and parsley garlic blend.
Top the bowls with the preserved lemon peels.
Serve immediately.
