Saffron Gnocchi Sardi with Crab with Klara Risberg

Recipe and words by Klara Risberg 

Such a quick and easy recipe but the key is to find great pasta and crab. Perfect for a weekend treat! You can use any pasta but the saffron in the pasta really adds a stunning flavour, shout out to my mate Simon from @pastaioamano who makes the most beautiful small batch pasta from his home in south east London. 

  

For two

300g saffron gnocchi sardi

250g crab meat, mixed brown and white 

1 tomato, grated 

2-3 minced garlic cloves 

1 chilli 

2 tbsp finely chopped dill 

2 tbsp finely chopped chives 

1 lemon 

30g butter 

Finely grated Parmesan to taste 

  

Prep all the ingredients before you start cooking the pasta as this is a quick dish so you want to have everything good to go. 

 

Cook the pasta in salted boiling water. Meanwhile in a pan, heat up some olive oil and add the garlic and chilli and cook for 2 minutes without burning. Add the grated tomato and brown crab meat and stir, add the cooked pasta, white crab meat, butter, herbs, lemon juice and zest, Parmesan and season with salt and pepper. Add100 ml (or more if needed) of pasta water until creamy and lovely. 

 

Divide between two plates and dig in straight away! 

 

For more of Klara's amazing recipes, visit her website and her Instagram, and visit our other posts on The Cut!