Seafood Gnocchi with White Wine Sauce

You realize this is the first occasion when I at any point had Gnocchi. Truly! Unquestionably the first run through. I have seen it a few times and consistently pulled in to attempting the dish on the grounds that the little pasta pieces appear to be so delicate and debauched. I was generally so inquisitive. Each formula I have seen consistently looked so great. The explanation it took me such a long time to attempt Gnocchi is that I felt that it was one of those fixings that were over my “cooking-grade”. I likewise feel a path about cooking with fixings that I can’t articulate or is articulated totally different of how it is spelled. It gives me the feeling that it is excessively extravagant. Which is presumably why Gnocchi is as “extravagant” as I will get. Be that as it may, I was in Trader Joe’s and it was on special for a buck and some change and I thought it was an ideal time to get inventive and attempt it. “When in Rome”, correct?

For this to be the first run through where I attempted and caused Gnocchi I to need to let you know, I don’t have a clue why I sat tight for such a long time to attempt this excellent pasta. As a matter of first importance, I love pasta. Second, it is the mildest and most fragile thing I think I at any point tasted. It is food that you are compelled to eat gradually as a result of its sensitivity. Including enormous knot crab meat, huge shrimp, and white wine sauce to the Gnocchi makes the dish possess a flavor like something that ought to be at a 5-star café. Like truly. This is a fantastically sentimental dish. You will adore this dish and I realize the fixing rundown and steps is by all accounts somewhat scary, however I guarantee you that on the off chance that you make this dish, you will be so happy you did. I am happy I did. All I required was a glass of chilled wine, garlic bread, and serving of mixed greens. Goodness yea, this is certifiably not a solid dish. After one taste, you won’t give it a second thought.

I need you to get innovative with this dish. You can thoroughly include lobster, scallops, mollusks, or crayfish. Go insane! Get innovative!

Seafood Gnocchi with White Wine Sauce

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Recipe by bsugarmamaCourse: MainCuisine: ItalianDifficulty: Easy


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Seafood Gnocchi with White Wine Sauce that is filled with plump shrimp and lump crab meat. Perfect for a romantic dinner for two


  • 2 tbsp. unsalted butter

  • 4 garlic cloves, minced

  • 3 shallots, chopped

  • c. white wine

  • c. heavy cream

  • ½ lemon

  • 2 c. Parmesan Reggiano Cheese

  • 6 large 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


  • 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.
  • 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.
  • 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.
  • 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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