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1
Boil the whole potatoes in salted water until soft. Remove, let cool a bit, and peel. Pass each one through a food mill or ricer, cover with plastic wrap, and set aside.
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2
Add the egg and salt to taste to the potatoes and mix well.
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3
Knead in the flour bit by bit until the dough no longer sticks to your hands and can be easily manipulated.
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4
Take 1 sheet of the dried seaweed and grind it into a powder using a mortar and pestle. Add 1 tablespoon of the powder to the dough and mix it in.
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5
Roll the dough out to a 1 1/2-centimeter width. Cut off 2-centimeter sections. Roll those sections over the tines of a fork to make small grooves. Set aside on a lightly floured surface.
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6
Immediately add the gnocchi to boiling, salted water. When they rise to the surface, they are al dente. Drain.
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7
To make the sauce, saute the onions and carrot in a drizzle of olive oil until tender.
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8
Sprinkle in the flour and stir it around for about 2 minutes until the raw taste has cooked out.
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9
Grind a pinch of saffron with a mortar and pestle and add it to the skillet.
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10
Add the crab stock to a blender along with the skillet contents. Blend until smooth.
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11
Add the liquid back into the skillet and simmer until hot and thick. If it seems too thick, whisk in a little water. Salt to taste.
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12
Separately, rehydrate the seaweed sheet in water according to the package directions. Drain, cut into strips, and fry until crispy.
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13
Serve the gnocchi with the crab sauce on top and fried seaweed sprinkled over everything.
