About Seafood Gnocchi with White Wine Cream Sauce
I’m taking a break from my new-found obsession of dessert dips and moving right on to one of the first food obsessions I ever had: seafood.
Or, more specifically, shrimp.
Okay, fine, pretty much all seafood gets the green light with me, but this post focuses on shrimp and crab.
They’re like the undisputed king and queen of seafood.
Anyone who regularly reads this blog has already endured paragraph after paragraph of me professing my undying love for seafood (sorry not sorry), so I’ll spare you this time around. We’ll just go ahead and call it good by saying shrimp and crab are awesome.
But you know what makes them even better?
Cheese, cream, white wine, and gnocchi.
Surprised by the last item in that list? I’ll admit, gnocchi is a totally new addition to my repertoire of acceptable food pairings with seafood, but now that I’ve had it I wonder wonder what sort of anti-potato-pillows-of-goodness rock I’ve been living under for all these years. I already loved gnocchi, so really, why wouldn’t it go good with shrimp?
It ends up being the perfect compliment to the sauce and seafood.
There is one important thing to note about this recipe, and I included I in the recipe instructions as well:
If you plan to use canned crab meat (which you totally can for this recipe – it’s what I used) be sure to check the sodium amount on the side of the can. Canned crab will likely have 10-15% sodium included in the meat to help keep it fresh, and while I know you don’t normally taste the salt when using canned crab meat in, say, crab cakes, you will taste the salt when using canned crab meat in this dish.
So if you can’t get your hands on fresh crab meat will be using the canned variety, I recommend halving the amount of crab meat used by 50%. This should help keep the salty taste down to a minimum. But fear not! Your can always make up for this by adding more shrimp.
It’s a win-win, really.
Seafood Gnocchi with White Wine Cream Sauce
In a large saucepan, bring water to a boil and cook gnocchi per package directions. If using canned crab meat, do not add salt to the water (see Recipe Notes below). Tip: If using frozen shrimp, once gnocchi has been removed from the saucepan, drop frozen shrimp into the water to warm them up a bit, about 2-3 minutes.
In a large skillet over medium heat, melt butter. Add shallots to skillet and cook until pale and tender, about 3-5 minutes. Add garlic and cook for another 2 minutes.
Pour 1 cup of white wine into the skillet and let simmer until reduced by half, about 5-8 minutes.
Pour in remaining 3/4 cup of wine and let simmer for 2 minutes.
Add heavy whipping cream to skillet and let simmer for 5 minutes, stirring frequently.
Strain sauce so that garlic and shallots are removed. Pour strained sauce back into the skillet and bring to a boil over medium heat.
Stir in parmigiano reggiano cheese and lemon juice and allow to simmer for another 5 minutes, stirring frequently.
Add shrimp, crab meat, and gnocchi to sauce. Continue to cook for another 5-7 minutes or until meat and gnocchi are hot.
Serve immediately with parsley as garnish.
If using canned crab meat, check the sodium content of the side of the can. If if a can has 260mg (or more) you should use only about half the crab meat the recipe calls for, roughly 4-6 oz (be sure to use the drained weight). This dish will taste very salty if you use the full 12oz of canned crab meat. Also, if using canned crab meat, be sure to not salt the water when boiling gnocchi, as there were be plenty of salt flavoring coming from the crab meat.
Recipe adapted from Brown Sugar.