Fresh crab and lemon gnocchi

Serves: 2

Time: 25 minutes

Ingredients

• 250g ricotta cheese
• 25g grated Parmesan cheese
• 1 egg, beaten
• 75g plain flour
• Sprig of lemon thyme
• Zest of 1 lemon
• 1 clove garlic
• 80ml white wine
• 80ml chicken stock
• 80ml double cream
• Butter
• Olive oil
• 1 corn on the cob
• 150g tub fresh white crab meat
• 2 tbsp finely chopped chives
• Salt and pepper (optional)

Method

1. Make the gnocchi by mixing together the ricotta, parmesan, egg and flour until combined. Add a little lemon thyme and a grating of lemon zest.

2. On a lightly floured surface, roll into a sausage and cut into small dumplings. Put to one side.

3. Dice and puree the garlic and gently cook in a pan with a little butter. Add the wine, increase the heat and cook until reduced by about two thirds.

4. Once the wine has reduced, add the stock and reduce again. Add the cream and reduce a little, but not too much – the sauce should be light. Season if required.

5. Heat 1 tbsp of olive oil in a nonstick frying pan and fry the gnocchi, in batches, until golden brown. Keep warm in a low oven.

6. When the gnocchi is cooked, clean the pan and add a small knob of butter. Saute the corn until tender, but still retaining a little bite.

7. Add the crab to warm through. Add some of the cream sauce to moisten the mixture.

8. Place the crab mixture in two bowls, top with the gnocchi, add some chives and a little sauce. Grate a little lemon zest over the top.

Allergy advice

Contains milk, egg, wheat (contains gluten). Wine contains sulphites. Some stock cubes contain wheat (contains gluten), mustard and/or celery - always check the label.

Healthy eating tip

Try making the dish with a potato gnocchi instead as this will be lower in fat and salt.