Creamy Crab Gnocchi

5 from 1 vote

This creamy crab gnocchi is rich, buttery, and luxurious with sweet crab meat, pillowy gnocchi, fresh herbs, and a pop of lemon to brighten every bite.

Course Main Course

Cuisine Italian American

Keyword crab gnocchi recipe, Creamy Crab Gnocchi, gnocchi recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 387

Author Erren Hart

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

US Customary - Metric

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.

Video

Notes

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.

Nutrition