Home-made Gnocchi with Chorizo and Crab Meat Sauce, recipe


This recipe is inspired by a recipe by Rick Stein, in his most recent television series we see him traveling from Venice to Istanbul. I love the addition of the Byzantine Spice Mix, creates a certain kick to the sauce. I added Chorizo sausage to give the sauce a certain lift in flavour, 


For the Gnocchi:

225g floury potatoes

80g plain flour

20g (1/2) egg, lightly beatean

1/4 tsp salt

For the Byzantine Spice Mix:

1/4 tsp of ground nutmeg

pinch of coriander seeds

1/4 tsp of ground clover

1/4 tsp ground Cinammom 

pinch of ground ginger

1 green cardamom pod, seeds only

1/8 tsp turmeric

1/4 tsp ground Chilly 

For the Sauce:

200g of Crab Meat

1 chorizo sausage

2 cloves of garlic, chopped finely

1/2 of an onion, grated

5 tbsp olive oil

A pinch of chilly flakes

300 ml vegetable stock

A knob of butter 

1/2 tsp of Byzantine Spice Mix 

Handful of chopped Parsley


1. Mix all the spices to create the Byzantine Spice Mix. Steam the potatoes, skin and all, for 50 minutes to soften and leave it to cool. Once cool, peel off the skin and mash the potatoes

2. Mix the mashed potatoes with flour, egg and salt until they combined. Roll them into sausage-shaped and cut into 2cm in lengths. Cover and set aside

3. To make the sauce, heat oil in pan and fry Chorizo to infused the oil with its smoked peppery flavour. Add garlic, onion, chilli flakes and Byzantine spice mix, stir for about 1 minute

4. Add the stock into the pan, bring to simmer and let it reduce down a little before adding a knob of butter

5. Bring water to a boil, add salt like you would when cooking pasta. Throw gnocchi into the boiling water, once they float to the surfavce, the gnocchi is ready to go

6. Add parsley and crab meat into the sauce, then add the cooked gnocchi and serve 🙂

You can take out the ground chilli out of the spice mix if you don’t want it to be too spicy. I hope you try them! 

-love Karina. 

2 thoughts on “Home-made Gnocchi with Chorizo and Crab Meat Sauce, recipe

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