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Seafood Gnocchi with White Wine Sauce

Main Dishes, Pasta

Combining lump crab meat and fresh plump shrimp to soft and pillowy gnocchi in a delicious white wine sauce makes the perfect meal for a date night. 

Seafood Gnocchi in a White WIne Cream Sauce
You know this is the first time I ever had Gnocchi. Seriously! The absolute first time. I have seen it several times and was always tempted to try it because the small pasta pieces seem so soft and decadent. I was always so curious. Every recipe with gnocchi has always looked good. The reason it took me so long to try Gnocchi is that I felt that it was one of those ingredients that were above my “cooking-grade”. I also felt some kind of way about cooking with ingredients that I can’t pronounce or is pronounced completely opposite of how it is spelled. It gives me the impression that it is too fancy. Which is probably why Gnocchi is as “fancy” as I am going to get.  But I was in Trader Joe’s and it was on sale for a buck and some change and I thought it was a perfect time to get creative and try it. “When in Rome”, right?

Seafood Gnocchi with White Wine Cream Sauce
For this to be the first time where I tried and turned this pasta into a seafood gnocchi dish, I have to tell you, I don’t know why I waited so long to try this beautiful ingredient. First of all, I love pasta. Second, it is the softest and most delicate thing I think I’ve ever tasted. It is food that you are forced to eat slowly because of its delicateness. Adding gnocchi with seafood like jumbo lump crab meat, large shrimp, into a white wine sauce makes the dish taste like something that should be at a 5-star restaurant. Like seriously.

This is an incredibly romantic dish. You will love this dish. I know the ingredient list and steps seem to be a bit intimidating, but I promise you that if you make this dish that combines seafood and gnocchi together, you will be glad you did.  I’m glad I did. All I needed was a glass of chilled white wine, garlic bread, and salad. Oh yea, this is not a healthy dish. After one bite, you won’t care.

Seafood Gnocchi with White Wine Cream Sauce

I want you to get creative with this dish. You can totally add lobster, scallops, clams, or crawfish. Go crazy! Get creative!

Seafood Gnocchi with White Wine Cream Sauce
 

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Seafood Gnocchi with White Wine Cream Sauce

Seafood Gnocchi with White Wine Parmesan Sauce

★★★★

3.6 from 5 reviews

  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4 1x
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Description

Combine delicious and fresh seafood to soft and pillowy gnocchi combined with a white wine parmesan sauce.

Ingredients

Scale
  • 2 tbsp. unsalted butter
  • 4 garlic cloves, minced
  • 1 shallot, chopped
  • 1 1/2 c. white wine
  • 1 3/4 c. heavy cream
  • 1/2 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
  • 8 oz. lump crab meat
  • 1 lb. Gnocchi
  • parsley for garnish

Instructions

  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 a paper towel.
  2. To make the sauce, melt the tablespoons of butter on medium heat in a deep and large shallow pan. Once the butter has melted, add the chopped shallot 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.
  4. 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 don’t stick.
  5. 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.
  • Category: Entree

 

 

 

 

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Comments

  2. Morgan Faessler says

    Could you replace the Gnocchi with Orzo? Sometimes the Gnocchi bites seem like too much pasta in each bite?

    ★★★★★

    Reply

    • Nicole Nared-Washington says

      I don’t see why not but you might have to be a little more inventive with the recipe because they don’t cook the same.

      Reply

  4. Lola says

    I made this last night and while it tasted fine, the cheese didn’t melt into the cream sauce and turned into a huge blob of melted cheese. With the seafood trapped inside it. Given the cost of all the seafood, I was supremely disappointed in the results.

    ★★★

    Reply

  5. Tracey Evans says

    This sounds delicious except for the white wine. I’m not a fan of wine (cooking with or drinking), can I substitute with chicken broth or is there something else? Thanks

    ★★★★

    Reply

  6. Portia says

    Ok I made this once and I’m making it again tonight and I just have to say… this is the best cream sauce I have ever had. Ever. Hands down. No competition. Thank you for making this recipe!!!!!!

    ★★★★★

    Reply