Gnocchi With Seaweed And Crab Sauce

• 2 1/4 pounds potatoes
• 1 egg
• salt
• 2 3/8 cups 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.

potatoes, egg, salt, flour, onions, carrot, olive oil, flour, saffron, crab, water, salt, vegetable oil

Taken from www.yummly.com/recipe/Gnocchi-with-Seaweed-and-Crab-Sauce-632266 (may not work)