Seafood Gnocchi with White Wine Parmesan Sauce



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Seafood Gnocchi with White Wine Parmesan Sauce
    • 2 tbsp. unsalted butter
    • 4 garlic cloves, minced
    • 3 shallots, chopped
    • 1½ c. white wine
    • 1¾ c. heavy cream
    • ½ lemon
    • 2 c. Parmesan Reggiano Cheese
    • 6 oz. large shrimp, cooked ( I cooked about 15 or so pieces of large shrimp)
    • 2 tbsp. unsalted butter
    • 16 oz. lump crab meat
    • 1 lb. Gnocchi
    • parsley for garnish
  1. Fill a large pot with water and bring to a boil. Once the water is boiling, add the Gnocchi to the pot and allow to cook for 3-5 minutes. Once all the gnocchi has floated to the top of the pot, remove the gnocchi with a slotted spoon and turn to a large bowl and cover with paper towel.
  2. To make the sauce, melt the tablespoons of butter and melt on medium heat in a deep and large shallow pan. Once the butter has melted, add the shallots and cook for 3-5 minutes until the shallots become translucent. Add the minced garlic and cook the garlic for about 2 minutes until it becomes fragrant.
  3. Add 1 cup of white wine to the garlic and shallots and allow to simmer until reduced by half. Add the other half of the wine and simmer for 2 minutes and add the heavy cream. Allow the cream to simmer for 3-5 minutes and strain the sauce to remove the garlic and shallots and turn the sauce to a bowl to return back to the shallow pan. Return the pot back to the burner and bring to a slight simmer. Add the Parmesan Reggiano cheese, squeeze in the half a lemon, and stir. Turn the sauce down to simmer while occasionally stirring so the milk and cheese doesn't stick.
  4. In the shallow pan with the sauce, add the gnocchi, crab meat, and cooked shrimp and simmer together for 5-7 minutes. Serve and garnish with parsley.

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