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    Home » Meat » Seafood

    Crab Gnocchi with White Wine Cream Sauce

    Lindsay Moe

    1158 shares
    Jump to Recipe

    creamy crab gnocchi in a white bowl on a napkin and wood table with a fork and parsley.

    Is there even a single word in that title that doesn’t scream decadent?

    While this crab gnocchi with white wine cream sauce tastes like something a chef would spend hours preparing, you’re going to be able to throw it together in less than half an hour. Not only that, but my kids were excited to eat the rich crab which, lucky for me, is full of protein and omega-3 fatty acids but low in saturated fat and sodium.

    creamy crab gnocchi in a white bowl on a napkin and wood table with a fork and parsley.

    I’ve been trying to include more seafood in our weekly meal plans because the kids love it and we could use the protein. While I can make my kids eat beans and tofu, it’s just easier with seafood because they genuinely love it. We don’t strictly observe Lent in our house, but this would be a great recipe for those avoiding meat on Fridays.

    I used to be super intimidated by cooking crab (or any seafood in general). I decided to treat my family to crab this last Thanksgiving and was so surprised when I found out how easy cooking it is!

    As it turns out, crab is pre-cooked and frozen immediately after catching it so all you need to do is warm it up and it’s ready to eat! Not only does that make it so easy to prepare (you don’t want to cook it more than five minutes!) but I don’t have to worry about whether or not it’s done because a professional has taken care of that for me.

    I recommend broiling the crab to save space on the stove top, but you could also boil it for the same amount of time, or bake it a few minutes longer.

    crab legs on a piece of aluminum foil.

    I’ve been wanting to make gnocchi, with it’s soft little pillows of potato-y pasta, for a while now. When I saw these beautiful frozen Alaskan crab legs at the grocery store I thought they would be the perfect rich accompaniment. Add white wine and cream and we’re really winning the dinner game.

    Did you know that Alaska supplies nearly 60% of the nation’s seafood and about 90% of North America’s salmon? I love knowing where my food comes from and being able to support those hard working fishermen.

    Their fishing methods are anchored in strict conservation practices as well as the State Constitution. That means they’ll be able to provide the same delicious seafood we’re enjoying today for years to come.

    a fork grabbing some crab and gnocchi out of a bowl.

    I’m also in a love affair with how easy salmon is to prepare (not to mention how super healthy it is), so if shell fish isn’t your game make sure to check out my Lazy Lady Salmon Salad and Lemon Dill Salmon Wraps.

    And now to lay my head down on these gnocchi pillows and cover up with crab for the night.

    a white bowl filled with creamy crab gnocchi.

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    creamy crab gnocchi in a white bowl on a napkin and wood table with a fork and parsley.

    Crab Gnocchi with White Wine Cream Sauce

    This Crab Gnocchi with White Wine Cream Sauce is ridiculously rich and comforting!
    4.20 from 10 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 6
    Calories: 480kcal
    Author: Lindsay Moe

    Ingredients

    • About 2 pounds frozen Alaskan snow crab, in the shell, thawed in the refrigerator overnight
    • 3 tablespoons butter
    • 2 shallots, minced
    • 3 garlic cloves, crushed
    • 1 cup white wine
    • 1 cup heavy cream
    • 1 ½ cups freshly grated Parmesan cheese
    • Juice of ½ a lemon
    • Coarse kosher salt and freshly ground black pepper
    • 1 pound gnocchi
    • Fresh chopped parsley, optional

    Instructions

    • Preheat the broiler to high and place the thawed crab on a baking sheet. Place a large pot of water on to boil.
    • In a large, deep skillet, melt butter over medium heat. Once hot, add the shallots and cook, stirring frequently, until softened, 3-5 minutes. Add the garlic and continue to cook and stir for another 1-2 minutes.
    • Add the wine to the pan and reduce the heat slightly, allowing it to simmer until reduced by half, about 10 minutes.
    • Place the crab in the oven and broil for 5 minutes. Remove from the oven and allow to cool slightly. Once cool, remove the meat from the shells and set aside.
    • Add the cream to the wine mixture and allow to simmer gently for another 3-5 minutes. Add the Parmesan, lemon juice, salt and pepper. Stir well and allow it to heat until the cheese has melted and the sauce has thickened slightly.
    • Cook the gnocchi according to package directions. Drain and add to the pan with the sauce along with the crab meat. Stir to incorporate, then serve in shallow bowls topped with freshly chopped parsley if desired.

    Nutrition

    Calories: 480kcal | Carbohydrates: 31g | Protein: 20g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 102mg | Sodium: 1041mg | Potassium: 192mg | Fiber: 2g | Sugar: 1g | Vitamin A: 960IU | Vitamin C: 4mg | Calcium: 365mg | Iron: 3.4mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

    More Seafood Recipes

    • Lemon Dill Salmon Wraps
    • Baked Shrimp Egg Rolls
    • Grilled Teriyaki Salmon
    • Fish Taco Bowls

    Reader Interactions

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    1. Amanda Paa says

      March 17, 2015 at 6:35 am

      yum! i’ve started incorporating more fish into my diet as well because it is easier for our systems to readily digest. and knowing that its sustainably, wild caught is so important. i would take this gnocchi for dinner any day!

      Reply
    2. Anna | ANNAdventure says

      March 17, 2015 at 10:25 am

      Yum! This definitely looks decadent and so delish! White wine, cream and gnocchi! Total win!

      Reply
    3. Valerie says

      March 17, 2015 at 8:44 pm

      This looks delicious and decadent, can’t wait to try it. It’s been ages since I ate Gnocchi but I love crabmeat!

      Reply
    4. DocChuck says

      March 19, 2015 at 3:00 pm

      WOW, I really wanted to read this post, but as a matter of principle, I do not read “sponsored” posts.

      Reply
      • Lindsay Moe says

        March 19, 2015 at 4:12 pm

        That is unfortunate. You should know that I only work with companies that I already use and love. I also developed this recipe myself and love it! I hope you’ll give it a try anyways.

        Reply
    5. Veronique says

      January 05, 2023 at 10:06 pm

      5 stars
      I made this dish this evening and it was an absolute hit! I actually doubled the recipe and it was perfect! Instead of using 2 cups of white wine I used 1 cup of white wine and 1 cup of chicken broth as I have children and was worried it might be too strong for them. I also used a 16oz can of crab meat claws which definitely made it easy especially on a weeknight! Thank you for posting this recipe. Definitely a keeper! 🙂

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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