Seafood Gnocchi with White Wine Parmesan Sauce
Ingredients
- 2 tbsp. unsalted butter
- 4 garlic cloves, minced
- 3 shallots, chopped
- 1½ c. white wine
- 1¾ c. heavy cream
- ½ 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
- 16 oz. lump crab meat
- 1 lb. Gnocchi
- parsley for garnish
Instructions
- 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.
