In a saucepan melt the butter, then add the onion, sauté on a gentle heat until translucent and softened. At this stage add the garlic, ginger and scotch bonnet and cook gently for 2 minutes.
Next add the dry spices and cook for a further two minutes or until you can smell the aroma. Add remaining ingredients and bring to the boil. Reduce the heat to a simmer and allow the sauce to reduce to 2 cups. Strain the sauce and set aside.
At this stage place a saucepan of hot water onto the heat to boil. Season with salt.
Heat up the coconut curry sauce in a sauté pan. Add the lime juice and stir well.
While the potatoes are still warm, place into a bowl and make a small well in the centre. Add the eggs yolks and sprinkle over ¾ of the flour. Season with salt and mix well with your hands until all the ingredients are combined and you have a soft, but not sticky dough. Add more flour if you need to.
Pull off a section of the dough and roll it into a thin sausage. Flatten the mixture out with the back of a teaspoon until it’s about 2 inches wide. Place the crab mixture in a 1cm line down the middle of the gnocchi, fold the top of the gnocchi dough over the crab mixture and gently seal the dough together, pressing gently.
Using a lightly floured sharp knife, cut the dough into 1 inch pieces and press down the edges of each piece to seal. Place into the boiling water and when they begin to float remove with a slotted spoon and place onto a plate with absorbent paper. Add the gnocchi to the warmed curry sauce and allow to cook for a couple of minutes. Divide between 4 shallow bowls and add a few cherry tomato halves. Sprinkle with spinach and coriander.
Recipe courtesy of Khalid Mohammed.