Lately, I have been on a seafood kick. This doesn’t happen often, and I have a slight allergy to seafood but it is so good! As long as I don’t eat too much at one time, I am ok. And I just keep some
I saw this recipe on Pinterest a while ago and saved it then forgot about it. We decided to give it a try, changing a few things here and there, and it was amazing! This is definitely going to be made again, maybe with some homemade bread to dip in it next time.
The original recipe called for lump crab meat, but it’s just so expensive. We made it with imitation crab and it was still yummy! One day, I would love to buy real lump crab for it. But right now, the budget doesn’t allow for that. If you use imitation crab, the recipe is a pretty cheap one to make.
Soups like this are so perfect for the colder months of winter, but I would eat this any time of the year. It’s nice and warm for winter, but the sauce, which is similar to alfredo sauce, is also light enough to eat in the summer.
If you have other types of seafood that you enjoy, it could easily be added into the soup. I don’t care for oysters or clam meat, but Justin said it would go well if you want even more seafood. Personally, I just want all the shrimp!
My dad comments now and then that he really wants me to make this for him. My mom, on the other hand, is severely allergic to shellfish. So much so that we can’t even cook it in the house if she is home. For that reason, I haven’t been able to make it for him yet. One of these days I’ll make it over at my sister’s house when we visit since I know they would enjoy it, too.
Step by Step
In a medium saucepan, boil the gnocchi for about 3-5 minutes, until they begin to float. Then remove the gnocchi from the water, drain, and set aside.
In a large saute pan, melt the butter over medium heat. Add the minced garlic and cook for a few minutes, until it becomes fragrant.
Pour one cup of the white wine into the garlic and simmer until the wine is reduced by half. Add the other 1/2 cup of white wine and heavy cream to the pan. Allow this to simmer for about 3-5 minutes, stirring occasionally so the cream doesn’t scald.
Whisk in the parmesan cheese and lemon juice. Stir continuously to make sure the cheese melts completely but doesn’t burn. Turn the sauce down to a low simmer and add the gnocchi, shrimp, and crab meat.
Stir until combined and heat for about 5 minutes, until all of the seafood is heated through. Serve warm garnished with parsley and more parmesan cheese if desired.
Originally Published On: February 14, 2016
Last Updated On: November 12, 2019
Seafood Gnocchi Soup
- 4 tbsp butter (unsalted)
- 4 cloves garlic (minced)
- 1 1/2 cups white cooking wine
- 1 3/4 cup heavy cream
- 1 tbsp lemon juice
- 2 cups Parmesan cheese (shredded)
- 6 oz large shrimp (precooked, tails off)
- 16 oz imitation crab (chopped)
- 1 pkg gnocchi
- Boil gnocchi in a large pot until they begin to float, about 3-5 minutes.
- Remove gnocchi from water and set aside.
- In a large saute pan, melt the butter on medium heat.
- Add the minced garlic and cook for a few minutes, until it becomes fragrant.
- Add 1 cup of the white wine to the garlic and simmer until reduced by half.
- Add the other 1/2 cup of wine and heavy cream, allowing to simmer about 3-5 minutes.
- Stir in the parmesan cheese and lemon juice and stir continuously to prevent the cheese from burning.
- Turn the sauce down to a low simmer and add the gnocchi, shrimp, and crab meat.
- Stir until combined and heat for about 5 minutes, until the meat is heated through.
- Serve warm garnished with parsley.
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