Crab Gnocchi with White Wine Cream Sauce

Crab Gnocchi with White Wine Cream Sauce

This Crab Gnocchi with White Wine Cream Sauce is ridiculously rich and comforting!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 480kcal
Author Lindsay Moe


  • 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 1/2 cups freshly grated Parmesan cheese
  • Juice of 1/2 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.


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