Gnocchi All'Arancia e Granchio (Potato Gnocchi with Crabmeat in a Creamy Orange Sauce)

Make the gnocchi: Boil the potatoes with their skins on, until cooked through. Drain, then peel while still warm. Pass peeled potatoes through a food mill or mash by hand.

Turn potatoes onto a large, flour-covered work surface. Create a well in the center and add the egg and flour. Work mixture by hand and combine ingredients well. Make a ball and cover with a damp paper towel.

Cut dough in pieces and roll into 1/2-inch diameter ropes. Cut gnocchi into desired size (not more than 1/2 inch long) and refrigerate on baking sheets until ready to cook.

Make the sauce: In a large saucepan, heat the oil; add garlic and cook until lightly golden. Add crabmeat, toss. Add gin and flambe. Pour orange juice into pan to extinguish the flame. Add cream and reduce until thick and creamy. Stir in salt, pepper and parsley.

When the sauce is almost ready, bring a pot of salted water to a boil. Add the gnocchi and cook until the pasta rises to the top of the water and floats. Using a slotted spoon, add the gnocchi to the sauce, cook a few minutes more and serve.

Recipe Source: chef Maristella Innocenti, I Coppi Restaurant, New York