Seafood and Gnocchi soup combines shrimp and crab meat with a delicious, creamy white wine sauce that’s sure to please any seafood lover.Jump to Recipe
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.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
36 thoughts on “Seafood Gnocchi Soup”
Oh, this looks so good! Paired up with some crusty bread and a nice Pinot… mmm mmm. (Too funny that you keep Benadryl on-hand – that’s dedication!)
Yes! I love bread with any kind of soup like this. I don’t drink much wine, but my husband agrees that would go well!
This recipe sound delicious! I love using imitation crab because lump crab scares me a bit… haha
I hear ya, I used it in a recipe and it was…. interesting!
MMM. This looks so good. This is another one of your amazing recipes that I have to try.
It’s delicious! I hope you get a chance to try it out.
Looks divine! This is the first time I have seen Gnocchi in a seafood variation. I can’t wait to try this myself 🙂
It was the first time I tried it, too. I was surprised at just how well it pairs with the rest of the soup!
Ok, so don’t hate me, but I have a weird thing against soup. I don’t know what it is, maybe it’s just the texture of soups. That being said, I love me some good sea food. My dad used to make something similar growing up and I would just steal the seafood out of it lol
No worries, we are all different. This one doesn’t come out very soupy, though. But hey, steal the seafood and gnocchi, it’s still good after sitting in the creamy soup for a while!
I’m not usually a fan of seafood but this looks pretty darn yummy. I may need to make an exception.
I am picky when it comes to seafood but I love this soup!
I had tried to make gnocchi way before but failed. Yours looked so delicious with the shrimp!
I haven’t tried to make homemade gnocchi yet. I buy the package at the store when I need it for a recipe.
This sounds really yummy… I don’t generally eat a lot of seafood but want to get into eating more so will definitely try out this recipe soon!
I have to be careful about how much seafood I eat, but I make room for this one when I plan it out!
These are a few of my favorite things all in one dish together! So good!!!
My dad said the same thing. I am going to make this for him when I am home for Thanksgiving in a couple weeks.
I am really NOT that picky of an eater, I swear!, but I’m not a big fan of most shellfish. However, my hubby and girls love crab, so will pass this along for when I’m out of town later this month, as I bet they would love it!
I understand, I will only eat shrimp and crab, sometimes lobster. But only sparingly. I hope the rest of the family enjoys the soup!
this looks and sounds incredible! I’ve only ever used gnocci for chicken dumpling soup. this is such a fancier idea lol.
The first time I used it was in chicken and gnocchi, but I loved it so much I’ve started expanding on my recipes with gnocchi.
This looks amazing 😉 I love cream, I love anything to do with fish and pasta, especially if it’s squid yummy 😋
I’ve never tried squid in this one (I personally won’t eat it) but it would probably work, too!
Even though I’m not a fan of cream based soups because I’m lactose sensitive, this looks divine. I can almost taste the deliciousness of it all.
I understand that, one of my good friends is allergic to dairy, so we have to find substitutions for her. Since it’s going in a soup (and doesn’t need to be whipped) you could sub in dairy-free milk mixed with melted vegan butter at a 3:1 ratio.
As a powerlifter, I’m constantly looking for fairly clean yet nutrient dense recipes like this. I have gnocchi in my cupboard, guess I know what I’ll be eating this weekend!
It’s a delicious soup, and as you said, made with mostly healthy and non-processed foods! I hope you enjoy 🙂
Oh yum! We love making Gnocci! I never have added seafood into it but that sounds like an amazing combo!
I’ve tried mixing gnocchi with a few different things now, and it’s so much more versatile than I originally realized.
oh yum!!! This looks soooo delicious! I would love the make it, i love gnocchi but never had it in a soup.
I love gnocchi, so I’ve been trying it in a few different types of soup and recipes lately.
These pasta recipes are just my favorite! Gnocchi is so delicious on its own, but this recipe really makes it shine.
I love gnocchi and have been finding ways to incorporate it into new foods. It’s so great in a soup like this!
This turned out absolutely delicious. The wine and lemon really set the flavors off. When I added the cheese everything was going fine until I turned off the heat and it all clumped together. I stirred the entire time it was cooking and for several minutes after. Can anyone help me understand why that happened and how to prevent it from happening again. This was so good I have to make it again soon.
Oh man, I’m glad you enjoyed the flavor but sorry about the cheese. I’ve noticed, with things like this, I sometimes have to very slowly mix it in to keep it from clumping up too much. The more finely shredded the cheese is, the better it will stir in, too.