Creamy Crab Gnocchi

1 month ago 30

A close-up of creamy crab gnocchi with shredded chicken, garnished with chopped herbs, served with a gold spoon scooping up a portion.

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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

Servings: 4

Prep: 10 minutes

Cook: 20 minutes

Total Time: 30 minutes

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.

Easy. Just a few steps and one pan, but it tastes like you spent all day on it.

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.

Large pot, large skillet, knife, microplane or grater, wooden spoon, measuring cups, citrus zester or peeler.

Don’t skip the lemon zest—it makes the whole dish pop. And reserve that pasta water! It’s liquid gold for silky sauce.

Use shelf-stable gnocchi and pre-picked lump crab to cut down on prep—no peeling, boiling, or picking required.

No crab? Try shrimp or scallops. No wine? A splash of seafood stock or lemon juice and water does the trick.

A bowl of creamy crab gnocchi topped with herbs and cracked black pepper, featuring a rich, cheesy sauce mixed with flecks of green herbs.

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.

A close-up of a fork poised over creamy potato salad mixed with chopped herbs, cracked black pepper, and a rich, white dressing—evoking the decadent appeal of creamy gnocchi.

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

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.

A metal colander filled with creamy gnocchi sits on a white surface. The gnocchi are small, oval-shaped, and pale, indicating they are freshly prepared.

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.

Finely chopped onions and garlic sautéing in oil on a nonstick skillet, beginning to turn golden brown—the perfect base for a creamy gnocchi or delicate crab dish.

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.

Chunks of crab meat being sautéed in a large gray skillet, lightly browned in parts, with some seasonings visible—perfect for adding to creamy gnocchi or creating your own Creamy Crab Gnocchi dish. The crab pieces are spread out across the pan.

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.

A close-up view of a creamy white sauce for crab gnocchi, with small yellow zest pieces and specks of seasoning in a gray pan.

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.

Creamy gnocchi mixed with shredded chicken in a light-colored sauce, cooked in a large skillet. This crab gnocchi variation offers a rich, hearty texture with visible bits of chicken throughout.

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.

A close-up of creamy crab gnocchi with shredded chicken, garnished with chopped herbs, served with a gold spoon scooping up a portion.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves 4

▢ 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)

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.

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.