Gnocchi with Seaweed and Crab Sauce

El invitado de inviernoReviews(1)
Shayla B.: "Gnocchi isn't hard to make it all. It can be froz…" Read More

Full of the flavors of the seaside, this recipe for Gnocchi with Seaweed and Crab Sauce makes a tasty and flavorful dinner side or entree. Potato gnocchi is flavored lightly with seaweed for a unique light green color and one of a kind flavor. Topped with a creamy saffron spiced crab sauce, the gnocchi is then garnished with strips of fried seaweed for an elegant and unique finish. This Gnocchi with Seaweed and Crab Sauce will steal the show at your next event.


  • 1 kilogram potatoes
  • 1 egg
  • salt
  • 300 grams flour
  • 1 sheet seaweed (dried)
  • 2 onions (small, diced)
  • 1 carrot (diced)
  • olive oil
  • 1 tablespoon flour
  • saffron
  • 8 ounces stock (crab, or a seafood bouillon cube)
  • water
  • salt
  • 1 sheet seaweed (dried)
  • vegetable oil (for frying)


  1. Boil the whole potatoes in salted water until soft. Remove, let cool a bit, and peel. Pass each one through a food mill or ricer, cover with plastic wrap, and set aside.
  2. Add the egg and salt to taste to the potatoes and mix well.
  3. Knead in the flour bit by bit until the dough no longer sticks to your hands and can be easily manipulated.
  4. Take 1 sheet of the dried seaweed and grind it into a powder using a mortar and pestle. Add 1 tablespoon of the powder to the dough and mix it in.
  5. Roll the dough out to a 1 1/2-centimeter width. Cut off 2-centimeter sections. Roll those sections over the tines of a fork to make small grooves. Set aside on a lightly floured surface.
  6. Immediately add the gnocchi to boiling, salted water. When they rise to the surface, they are al dente. Drain.
  7. To make the sauce, saute the onions and carrot in a drizzle of olive oil until tender.
  8. Sprinkle in the flour and stir it around for about 2 minutes until the raw taste has cooked out.
  9. Grind a pinch of saffron with a mortar and pestle and add it to the skillet.
  10. Add the crab stock to a blender along with the skillet contents. Blend until smooth.
  11. Add the liquid back into the skillet and simmer until hot and thick. If it seems too thick, whisk in a little water. Salt to taste.
  12. Separately, rehydrate the seaweed sheet in water according to the package directions. Drain, cut into strips, and fry until crispy.
  13. Serve the gnocchi with the crab sauce on top and fried seaweed sprinkled over everything.
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NutritionView more



Calories700Calories from Fat130
Total Fat14g22%
Saturated Fat1.5g8%
Trans Fat0g
Calories from Fat130
Total Carbohydrate123g41%
Dietary Fiber10g40%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Shayla B. 12 Jun 2015
Gnocchi isn't hard to make it all. It can be frozen to use for later or cooked right away. The seaweed gives the gnocchi a beautiful green color. The pasta has much flavor that all it needs is a little warm butter and garlic for a sauce.