| Ingredients for Sun Dried Tomato Cream Sauce |
| 1 cup Sun Dried Tomatoes, chopped
1 oz Shallot, minced
2 cloves Garlic, minced
5 oz Butter
5 oz Flour
3 cups Chicken Stock
2 cups Heavy Cream
1/3 cup Tomato Paste
Salt & Pepper to taste |
| Ingredients for Assembly (per serving) |
4 stalks Asparagus
3 oz Lump Crabmeat
6 oz Gnocchi
4 oz Sun Dried Tomato Cream Sauce
1 oz Parmesan Cheese
2 tsp Olive Oil
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| Method for Gnocchi |
• Peel potatoes and boil for about 45 minutes
or until soft.
• Pass potatoes through a food mill and place on
clean work surface.
• Make a well in the center of the potatoes and
cover evenly with all the flour.
• Place egg and salt in the well and with a fork
start to pull the flour and potato into the egg.
• When the egg is incorporated bring the dough
completely together and knead for about 4
minutes until dough is dry to the touch.
• Separate dough into 3-inch balls and roll into
3/4 inch diameter rope.
• Cut rope into 1-inch pieces and pull a fork
across to create a crescent shape.
• Place pieces on a pan with cornmeal to
prevent sticking.
• Bring 6 quarts water with 2 ounces salt to
a boil.
• Place gnocchi in water and boil until they
float to the top.
• Strain and set aside.
|
| Method for Sun Dried Tomato Cream Sauce |
| • Melt butter in a 3-quart thick bottom pot and
lightly sauté shallots and garlic, add flour and
cook for 1 minute constantly stirring.
• Add chicken stock, heavy cream and tomato
paste, raise heat to medium and mix well.
• Cook for about 20 minutes and strain into a
clean pot adding sun dried tomatoes and
season to taste with salt & pepper.
• Cook for additional 10 minutes on low heat. |
| Method for Assembly |
• Cut asparagus into 1 inch pieces using only
upper third and sauté in olive oil. Add
4 ounces sun-dried tomato cream sauce.
• When hot add crabmeat, being careful not to
break up lumps.
• Add 6 ounces fresh cooked gnocchi
& coat well.
• Serve in a pasta bowl, sprinkled with freshly
grated Parmesan cheese.
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