Gnocchi con granseola recipe
 A classic Venetian dish, granseola is actually spider crab meat. This is hard to come by so do feel free to use white crab meat instead. The flavour that makes this dish for me is the Byzantine spice mix. 1 slice of nutmegpinch of coriander seeds4 cloves 1cm/½in cinnamon stickpinch of ground ginger1 green cardamom pod, seeds only⅛ tsp turmeric⅛ tsp chilli powder 1 slice of nutmeg pinch of coriander seeds 4 cloves 1cm/½in cinnamon stick pinch of ground ginger 1 green cardamom pod, seeds only ⅛ tsp turmeric ⅛ tsp chilli powder 225g/8oz floury potatoes, in their skins80g/2¾oz plain flour¼ tsp salt½ free-range egg, beaten (approximately 20g/¾oz) 225g/8oz floury potatoes, in their skins 80g/2¾oz plain flour ¼ tsp salt ½ free-range egg, beaten (approximately 20g/¾oz) 2 tbsp olive oil1 small garlic clove250g/9oz prawn heads and shells1 tbsp tomato purée½ tsp salt 2 tbsp olive oil 1 small garlic clove 250g/9oz prawn heads and shells 1 tbsp tomato purée ½ tsp salt 5 tbsp olive oil½ small onion, grated1 garlic clove, gratedpinch chilli flakes¼ tsp Byzantine spice mix300ml/10fl oz prawn stockknob of buttersmall handful finely chopped flatleaf parsley200g/7oz white crab meat 5 tbsp olive oil ½ small onion, grated 1 garlic clove, grated pinch chilli flakes ¼ tsp Byzantine spice mix 300ml/10fl oz prawn stock knob of butter small handful finely chopped flatleaf parsley 200g/7oz white crab meat Method Preheat the oven to180C/160C Fan/Gas 4. For the spice mix, put all of the ingredients in a pestle and mortar and pound to a smooth mix. Alternatively use an electric spice grinder. Store in an airtight tin or box. Bake the potatoes for 50 minutes, or until very soft and leave to cool. Meanwhile, make the prawn stock, heat the olive oil in a large pan over a medium heat. Add the garlic and the prawn heads and shells. Stir-fry for a couple of minutes before adding the tomato purée, salt and 300ml/10fl oz water. Cook for 10 minutes, then pass through a sieve, pushing down on the shells to extract as much of the prawn flavour as you can. Discard the shells and set the stock aside.When the potatoes are cool, scoop the flesh out from the skins and mash it or pass or through a potato ricer. Mix with the flour, salt and egg to make a firm dough. Roll the mixture into 1cm/½in thick sausages, cut into 2cm/¾in lengths. Cover and set aside.For the sauce, heat the olive oil in a pan over a medium heat and sweat the onion and garlic for 5 minutes, or until soft. Add the chilli flakes and Byzantine spice mix and stir for 1 minute. Add the prawn stock, bring to a simmer to reduce down a little, then whisk in the knob of butter.Bring a pot of salted water to the boil. Boil the gnocchi for 3 minutes, or until they rise to the surface. Drain and keep warm.Stir the parsley and crab meat into the sauce, then pour over the cooked gnocchi and serve. Preheat the oven to180C/160C Fan/Gas 4. Preheat the oven to180C/160C Fan/Gas 4. For the spice mix, put all of the ingredients in a pestle and mortar and pound to a smooth mix. Alternatively use an electric spice grinder. Store in an airtight tin or box. For the spice mix, put all of the ingredients in a pestle and mortar and pound to a smooth mix. Alternatively use an electric spice grinder. Store in an airtight tin or box. Bake the potatoes for 50 minutes, or until very soft and leave to cool. Bake the potatoes for 50 minutes, or until very soft and leave to cool. Meanwhile, make the prawn stock, heat the olive oil in a large pan over a medium heat. Add the garlic and the prawn heads and shells. Stir-fry for a couple of minutes before adding the tomato purée, salt and 300ml/10fl oz water. Cook for 10 minutes, then pass through a sieve, pushing down on the shells to extract as much of the prawn flavour as you can. Discard the shells and set the stock aside. Meanwhile, make the prawn stock, heat the olive oil in a large pan over a medium heat. Add the garlic and the prawn heads and shells. Stir-fry for a couple of minutes before adding the tomato purée, salt and 300ml/10fl oz water. Cook for 10 minutes, then pass through a sieve, pushing down on the shells to extract as much of the prawn flavour as you can. Discard the shells and set the stock aside. When the potatoes are cool, scoop the flesh out from the skins and mash it or pass or through a potato ricer. Mix with the flour, salt and egg to make a firm dough. Roll the mixture into 1cm/½in thick sausages, cut into 2cm/¾in lengths. Cover and set aside. When the potatoes are cool, scoop the flesh out from the skins and mash it or pass or through a potato ricer. Mix with the flour, salt and egg to make a firm dough. Roll the mixture into 1cm/½in thick sausages, cut into 2cm/¾in lengths. Cover and set aside. For the sauce, heat the olive oil in a pan over a medium heat and sweat the onion and garlic for 5 minutes, or until soft. Add the chilli flakes and Byzantine spice mix and stir for 1 minute. Add the prawn stock, bring to a simmer to reduce down a little, then whisk in the knob of butter. For the sauce, heat the olive oil in a pan over a medium heat and sweat the onion and garlic for 5 minutes, or until soft. Add the chilli flakes and Byzantine spice mix and stir for 1 minute. Add the prawn stock, bring to a simmer to reduce down a little, then whisk in the knob of butter. Bring a pot of salted water to the boil. Boil the gnocchi for 3 minutes, or until they rise to the surface. Drain and keep warm. Bring a pot of salted water to the boil. Boil the gnocchi for 3 minutes, or until they rise to the surface. Drain and keep warm. Stir the parsley and crab meat into the sauce, then pour over the cooked gnocchi and serve. Stir the parsley and crab meat into the sauce, then pour over the cooked gnocchi and serve.