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Creamy crab gnocchi that’s rich, comforting, and perfect for a quick and delicious 30-minute meal.
Know Before You Scroll
Flavor Profile
Rich and creamy with sweet, delicate crab, soft pillowy gnocchi, garlicky butter, bright lemon, and herby freshness in every bite. It’s luxe but light, with a cozy, coastal vibe.
Difficulty Level
Easy. Just a few steps and one pan, but it tastes like you spent all day on it.
What You’ll Need
Kosher salt, potato gnocchi, lump crab meat, 35% whipping cream, butter, shallot, freshly ground black pepper, garlic cloves, dry white wine, lemon, crushed red pepper flakes, chives, parsley.
Equipment Needed
Large pot, large skillet, knife, microplane or grater, wooden spoon, measuring cups, citrus zester or peeler.
Top Tip
Don’t skip the lemon zest—it makes the whole dish pop. And reserve that pasta water! It’s liquid gold for silky sauce.
Time-Saving Tips
Use shelf-stable gnocchi and pre-picked lump crab to cut down on prep—no peeling, boiling, or picking required.
Ingredient Swaps
No crab? Try shrimp or scallops. No wine? A splash of seafood stock or lemon juice and water does the trick.
Creating The Recipe
This creamy crab gnocchi was inspired by a restaurant dish made with lobster that absolutely blew me away. While lobster is undeniably luxurious, it’s also pretty pricey, so I swapped it for crab to create something just as elegant. The best part? It’s simple enough to whip up on a random Tuesday but still feels like a special treat!
I tested a version browning the butter—too nutty, it competed with the delicate crab. But once I leaned into the simplicity of garlic, white wine, lemon, and cream, I knew I had a winner! The pillowy gnocchi, the buttery lump crab, the herby lemony finish—this one-pan wonder just works. It’s the kind of cozy-meets-classy dinner I come back to again and again.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Cook the Gnocchi
Bring a big pot of salted water to a boil and drop in your gnocchi. Cook it according to the package—it only takes a couple of minutes.
Once those pillowy bites float to the top, scoop out a cup of that starchy pasta water (trust me, we’ll need it), then drain and set the gnocchi aside.
2
Sauté the Aromatics
In a large skillet over medium heat, melt your butter.
Toss in your finely diced shallot with a pinch of salt and pepper. Let it get soft and golden—about three to four minutes.
Now stir in your garlic and give it a quick 30 seconds. Just long enough to wake up that garlicky magic without burning it.
3
Warm the Crab
Add in your beautiful lump crab meat and gently stir it in.
We’re not trying to cook it, just warm it through so it soaks up all that buttery goodness.
After a minute or two, transfer it to a bowl so we can build our sauce.
4
Build the Sauce
Now pour in your white wine—yes, this smells amazing already.
Let it simmer until it reduces by half, about two minutes.
Lower the heat and stir in the cream, the lemon zest, and a little pinch of red pepper flakes for a tiny bit of heat.
Let that simmer gently until it starts to thicken slightly. Creamy, lemony, luxurious.
5
Finish it Off
Time to bring it all together! Add the gnocchi and crab back into the skillet and gently toss everything so the sauce coats every bite.
If it looks too thick, splash in a little of that reserved pasta water to loosen things up.
6
Serve
Now stir in the chopped parsley and chives, and finish it with a big ol’ squeeze of fresh lemon juice right over the top. Spoon it into bowls, sprinkle more chives and parsley on top, crack some fresh black pepper, and there it is—your creamy, buttery, crabby, lemony gnocchi dinner. So cozy. So elegant.
Perfect Pairings
Recipe
Creamy Crab Gnocchi
Ingredients
- Kosher salt
- 1 lb potato gnocchi (store-bought, shelf-stable or fresh)
- 8 oz lump crab meat (drained if needed)
- ½ cup 35% whipping cream
- 1 tablespoon butter
- 1 shallot (finely diced)
- Freshly ground black pepper
- 2 garlic cloves (finely grated or minced)
- ¼ cup dry white wine
- 1 lemon (zest + juice)
- ½ teaspoon crushed red pepper flakes
- 3 tablespoons finely chopped chives (plus more for garnish)
- 3 tablespoons finely chopped fresh parsley (plus more for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add gnocchi and cook according to package instructions. Reserve 1 cup of the starchy cooking water, then drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the shallot, season with salt and pepper, and cook for 3 to 4 minutes until soft and fragrant. Stir in the garlic and cook for another 30 seconds.
- Add the crab meat to the pan and gently stir to combine. Cook for 1 to 2 minutes, just until the crab is warmed through. Remove from the pan and set aside.
- Pour in the white wine and let it simmer for about 2 minutes, until it reduces by half. Lower the heat and stir in the cream, lemon zest, and red pepper flakes. Simmer for 2 to 3 minutes to thicken slightly.
- Add the cooked gnocchi and crab back into the pan. Gently toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce. Stir in chopped parsley and chives. Squeeze in fresh lemon juice to taste for brightness.
- Top with more parsley, chives, and black pepper. Serve warm, creamy, and straight-up delicious.
Tips
Erren’s Top Tips
Use Good Quality Lump Crab:The crab is the star here, so go for the freshest, best-quality lump crab meat you can find. Drain it well so it doesn’t water down your sauce. Don’t Overcook the Gnocchi:
As soon as those gnocchi float, they’re done! Overcooking can make them mushy. Set a timer and keep an eye on them. Reserve That Pasta Water:
That starchy water is key to a velvety, emulsified sauce. It helps everything cling to the gnocchi without getting too thick or gloopy. Zest Before You Cut the Lemon:
Always zest your lemon before you cut it. It’s way easier, and you’ll get all that fragrant flavor without a fight. Low Heat for the Cream Sauce:
Cream can break if it’s too hot. Lower the heat when you add it and let it gently thicken—slow and steady wins the race here. Don’t Over-Stir the Crab:
Lump crab is delicate. Fold it in gently so those gorgeous chunks stay intact and don’t break apart in the sauce. Fresh Herbs Matter:
This dish gets a big flavor boost from the parsley and chives—don’t skip them, and try to use fresh if you can!
Storage & Freezing Instructions
Storing Leftovers:Keep any leftover creamy crab gnocchi in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat with a splash of cream or milk to loosen it up. Freezing Notes:
This one isn’t freezer-friendly, unfortunately. Cream sauces tend to separate when frozen and thawed, and the crab can get tough. If you’re looking to prep ahead, chop the aromatics and herbs, and keep the crab drained and ready in the fridge instead.
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FAQs
Can I use imitation crab?
Yes, but the flavor and texture will be different. Real lump crab gives a sweet, buttery flavor that really makes this dish shine.
What type of gnocchi works best?
Shelf-stable gnocchi works great here for convenience, but fresh gnocchi will give a softer, pillowy texture if you can find it.
Can I make this without wine?
Absolutely. Swap the wine for seafood stock or a mix of lemon juice and water. You’ll still get great depth of flavor.
Can I use canned crab meat?
You can, but look for high-quality canned crab labeled “lump” or “jumbo lump.” Drain it well before using, and check for any shell bits.
What cream should I use?
Stick to 35% whipping cream for the best richness and texture. Lighter creams may curdle or make the sauce too thin.
Is this dish spicy?
Not really! The red pepper flakes just add a gentle warmth. Feel free to leave them out or add more to taste.
How do I make this dairy-free?
You could experiment with a dairy-free butter and unsweetened cashew cream, but it won’t be quite as silky. The flavor will also shift slightly.
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