Potato Gnocchi with Dungeness Crab and Sweet Corn Puree with Park City Mayflower Goat Feta
- 2 ounces butter
- 1 recipe Potato Gnocchi
- 1 recipe Corn Puree
- 1 shallot, thinly sliced
- 8 ounces Dungeness crab meat
- 12 cherry tomatoes, halved
- 2 ounces baby spinach (you can use more or less; it won’t hurt it)
- 4 fresh basil leaves, torn in half
- 8 fresh mint leaves, torn in half
- 4 ounces Park City Creamery Mayflower Feta Style Cheese, crumbled
- Salt and pepper to taste
Watch the step by step instructions here: https://www.abc4.com/gtu/gtu-recipes/potato-gnocchi-with-dungeness-crab-and-sweet-corn-puree/