Spoon lifting a bite of seafood gnocchi soup from a round white dish of soup with a white towel behind on a wooden surface (with logo overlay)

Seafood Gnocchi Soup with Creamy White Sauce

Seafood and Gnocchi soup combines shrimp and crab meat with a delicious, creamy white wine sauce that’s sure to please any seafood lover.

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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 Benadryl on hand! But making a meal like Seafood Gnocchi Soup is one of the times I make an exception. 

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 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 to 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!

Suggested Garnish and Sides

Garnish Ideas

While I think this recipe is perfect as-is, there are a few things you could add as a garnish if you want to add to the flavor of the soup. 

  • Red pepper flakes
  • Lemon zest
  • Cherry tomatoes
  • Fresh spinach
  • Black pepper
  • Grated parmesan cheese

Side Ideas

  • Garlic bread
  • Green salad
  • Pinot Grigio or Sauvignon Blanc
  • Crusty bread

What is Potato Gnocchi?

Gnocchi are a type of small dumplings typically found in Italian cuisine. When boiled for a couple of minutes, pillowy soft gnocchi are a great addition to any soup, such as Olive Garden’s Chicken Gnocchi Soup, which was the first way I had ever eaten gnocchi. 

Gnocchi is made from small lumps of dough, usually consisting of potato and egg. Some will have all-purpose flour in them, but you can usually find gluten-free versions. 

Seafood Gnocchi Soup Step by Step

Ingredients

  • 1 pkg potato gnocchi
  • 4 tbsp butter (unsalted)
  • 4 cloves garlic (minced)
  • 1 1/2 cups white cooking wine
  • 1 3/4 cup heavy cream
  • 2 cups Parmesan cheese (shredded)
  • 1 tbsp lemon juice
  • 6 oz large shrimp (precooked, tails off)
  • 16 oz imitation crab (chopped)
  • Parsley
Ingredients for seafood gnocchi soup in place: stainless steel bowls with shrimp, chopped crab, potato gnocchi, minced garlic, butter, and lemon juice next to glass measuring cups of cream and broth and a measuring cup of shredded parmesan cheese all on a wooden surface

Preparation

In a medium saucepan, boil the gnocchi over medium-high heat for about 5-7 minutes, until they begin to float. Then remove the gnocchi from the water, drain, and set aside. 

In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for a few minutes, until it becomes fragrant. 

Large skillet with butter and minced garlic next to bowls of ingredients on a wooden surface

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 2-3 minutes, stirring occasionally so the cream doesn’t scald. 

Large skillet with cream and butter next to bowls of ingredients on a wooden surface

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. 

Large skillet with cream mixture, shrimp, crab, and gnocchi on a wooden surface

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.

Spoon lifting a bite of seafood gnocchi soup from a round white dish of soup with a white towel behind on a wooden surface (vertical)

Seafood Gnocchi Soup Leftovers

Storage: Use an airtight container to store leftover soup in the refrigerator for 1-2 days.

Reheating: For best results, reheat the soup in a medium saucepan over medium-low heat until warmed through. Stir often to prevent the soup from scalding.

Recipe

Originally Published On: February 14, 2016

Last Updated On: September 5, 2023

Spoon lifting a bite of seafood gnocchi soup from a round white dish of soup with a white towel behind on a wooden surface

Seafood Gnocchi Soup

Seafood and Gnocchi soup combines shrimp and crab meat with a delicious, creamy white wine sauce that’s sure to please any seafood lover.
Cook Time 30 minutes
Total Time 30 minutes
Course:
Main Dish
Cuisine:
American
Keyword:
crab
|
gnocchi
|
heavy cream
|
seafood
|
shrimp
|
soup
Dietary Needs:
Gluten-Free
|
Nut-Free
Meat:
Seafood
Servings: 4 cups
5 from 7 votes

Ingredients

  • 1 pkg potato gnocchi
  • 4 tbsp butter (unsalted)
  • 4 cloves garlic (minced)
  • 1 1/2 cups white cooking wine
  • 1 3/4 cup heavy cream
  • 2 cups Parmesan cheese (shredded)
  • 1 tbsp lemon juice
  • 6 oz large shrimp (precooked, tails off)
  • 16 oz imitation crab (chopped)
  • Parsley

Instructions

  • Boil gnocchi in a large pot over medium-high heat until they begin to float, about 5-7 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.
  • Pour 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 2-3 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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Nutrition Facts
Seafood Gnocchi Soup
Amount Per Serving (1 cup)
Calories 834 Calories from Fat 567
% Daily Value*
Fat 63g97%
Saturated Fat 39g195%
Cholesterol 326mg109%
Sodium 1918mg80%
Potassium 205mg6%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 4g4%
Protein 35g70%
Vitamin A 2275IU46%
Vitamin C 5.2mg6%
Calcium 736mg74%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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36 thoughts on “Seafood Gnocchi Soup with Creamy White Sauce”

  1. 5 stars
    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!)

  2. 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

  3. 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!

  4. 5 stars
    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.

    1. 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.

  5. 5 stars
    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!

  6. 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.

    1. 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.

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