Gnocchi with Sage and Burnt Butter

Thomas Straker · Food You Want To Eat

Crab is one of my all-time favourite ingredients. Crab on toast is pretty outrageous as is, but once you put dressed crab on a freshly baked flatbread, you are in seafood heaven. Here, time to key: you need to make sure the flatbread dough has enough time to ferment in the fridge for up to a couple of days, to create both the perfect texture and those heavily desired leopard spots on the edges.