Potato gnocchi with crab, scallions & grapefruit

It can be a bit of a trial to find hearty dishes that aren’t filled with rich meat that suits this summer heat wave. These tender gnocchi are paired with crab and grapefruit and make a filling meal without any heavy meat. 

Potato gnocchi with crab, scallions & grapefruit

Potato gnocchi with crab, scallions & grapefruit

Try your best to not overwork the dough and keep these little potato babies light. Make sure to taste often and adjust the seasoning throughout cooking.


  • 2 russet potatoes
  • ⅔ cups all-purpose flour
  • 2 eggs, beaten
  • Salt and pepper, to taste
  • 3 tbsp butter
  • 6 spring onions, chopped
  • 1 can crab meat, drained
  • 1/2 grapefruit, juice


    1. Pierce the potatoes all over with a fork and microwave until cooked through. Bring a large pot of water to a boil.
    2. When potatoes have cooled enough to touch, carefully peel off skin then mash potato with a fork. Sprinkle flour over the potato, along with a good pinch of salt. Make a well in the centre of the potato mixture. Add eggs. Using a fork, gently incorporate egg mixture into potato until a dough forms. Divide dough into 4 pieces and roll each piece into a log. Cut the log into smaller pieces, then roll each piece over a fork to form the grooves of the gnocchi. Repeat until all the dough is used.
    3. Cook the gnocchi in boiling water. When the gnocchi float, they are done.
    4. In a skillet, melt the butter and add half the spring onion. Cook until soft, add the cooked gnocchi to the onions and butter, then add crab and toss until evenly incorporated. Add grapefruit. Season to taste with salt and pepper. Serve topped with remaining green onions.


Potato and eggs

Gnocchi dough

Forming the gnocchi

Grapefruit and scallions

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