Gnocchi con Granseola

For the Byzantine Spice Mix: Grind 1 slice nutmeg, a pinch of corriander seeds, 4 cloves, 1cm cinnamon stick, a pinch of ground ginger, seeds of 1 green cardamom pod, 1/8 tsp tumeric and 1/8 tsp chilli powder with a pestle and mortar or in an electric grinder.

Make the prawn stock by heating 2 tbsp olive oil in a large pan over a medium heat and adding 3g or a small clove of garlic and 250g shell-on prawns (or heads and shells). Stir-fry for a couple of minutes before adding 1 tbsp tomato paste, 1/2 tsp salt and 300ml water. Cook for 10 minutes, then passs 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.

For the gnocchi, first heat the oven to 180°C/gas 4. Bake the potatoes for 50 minutes until very soft, then leave to cool. Scoop the flesh from the skins and mash it or pass through a potato ricer. Mix it with the flour,¼ teaspoon of salt and the egg to make a firm dough.

Roll the mixture into 1cm-thick sausages, then cut into 2cm lengths. Boil in salted water for 3 minutes, until they rise to the surface, while you start to make the sauce. When cooked, drain and keep warm while you finish the sauce.

Heat the olive oil in a pan over a medium heat and sweat the onion and garlic for 5 minutes until soft, then add the chilli flakes and 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. Fold in the parsley and crab meat and pour over the cooked gnocchi.