Gnocchi con granseola

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.

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For the Byzantine spice mix

For the gnocchi

For the prawn stock

For the crab sauce

  • 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