For the oven dried tomatoes:
Slice the tomatoes in half and place them cut side up onto a tray lined with parchment or greaseproof paper.
Drizzle with olive oil and vinegar then sprinkle with the sea salt and sugar.
Place into an oven pre heated to 120ºC and cook for 1 ½ hours until semi dried.
Remove from the oven, allow to cool and place into a bowl with the fresh basil leaves and cover with olive oil.
Bake potatoes at 220ºc for about 1 ½ hours until soft inside and allow to cool till you can pick them up but do not let them get cold.
Pass through a sieve or ricer into a large bowl. Add the nutmeg, sea salt, eggs and flour then knead to a dough. Try not to over work the dough (this can make the gnocchi tough).
Roll the mix into little balls and gently crush with a fork or shape on a gnocchi roller.
Cook in a pan of rolling salted water until the gnocchi floats. Remove with a slotted spoon and allow to cool on a tray oiled with olive oil.
To serve:
Fry the gnocchi in a pan over a medium heat in some hot olive oil until they are golden brown.
Set aside.
In a large pan or wok, make the sauce by gently heating the olive oil with the garlic and chilli until the garlic is soft but without colour.
Add the fresh crab meat, lemon zest and juice then add the gnocchi. Toss gently for 30 seconds then add the tomatoes.
Season with sea salt and pepper then serve with lashings of chopped parsley.
For the oven dried tomatoes:
Slice the tomatoes in half and place them cut side up onto a tray lined with parchment or greaseproof paper.
Drizzle with olive oil and vinegar then sprinkle with the sea salt and sugar.
Place into an oven pre heated to 120ºC and cook for 1 ½ hours until semi dried.
Remove from the oven, allow to cool and place into a bowl with the fresh basil leaves and cover with olive oil.
Bake potatoes at 220ºc for about 1 ½ hours until soft inside and allow to cool till you can pick them up but do not let them get cold.
Pass through a sieve or ricer into a large bowl. Add the nutmeg, sea salt, eggs and flour then knead to a dough. Try not to over work the dough (this can make the gnocchi tough).
Roll the mix into little balls and gently crush with a fork or shape on a gnocchi roller.
Cook in a pan of rolling salted water until the gnocchi floats. Remove with a slotted spoon and allow to cool on a tray oiled with olive oil.
To serve:
Fry the gnocchi in a pan over a medium heat in some hot olive oil until they are golden brown.
Set aside.
In a large pan or wok, make the sauce by gently heating the olive oil with the garlic and chilli until the garlic is soft but without colour.
Add the fresh crab meat, lemon zest and juice then add the gnocchi. Toss gently for 30 seconds then add the tomatoes.
Season with sea salt and pepper then serve with lashings of chopped parsley.
