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.
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.
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.
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.
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Crab Gnocchi with White Wine Cream Sauce
- 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
- 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.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.