Gnocchi with Crab

Main Course

Recipe courtesy of Michael Brewer, Executive Chef, Copper Vine

Serves 4


Per serving:

  • 12 gnocchi per serving (recipe follows)
  • ¼ cup citrus cream (recipe follows)
  • 2 ounces jumbo lump crab
  • fresh mint chiffonade for garnish


  • 3 Yukon gold potatoes,  boiled and peeled
  • 1 fresh egg
  • 1 cup all purpose flour
  • 1 tablespoon kosher salt

Citrus Cream        

  • 1 quart heavy cream
  • ½ cup lemon juice
  • ½ cup lime juice
  • ½ cup orange juice


Crab Gnocchi

Crab Gnocchi

Click image to enlarge


To Plate:

Sauté gnocchi in brown butter until golden brown. Toss in warm citrus cream with the crab meat. Plate and garnish with mint.


Push potatoes through a food mill and form a mound. Whisk the eggs until well mixed and add to the potatoes. Mix with a fork and begin to mix in flour. Work the potatoes into a dough. Cut into quarters and begin to roll each quarter into a long cylinder; cut into 1-inch lengths. Bring a pot of salty water to a boil and add gnocchi a few at a time. Boil until the gnocchi float, remove from the water, and shock in an ice bath. Remove from the ice water and allow to dry. Refrigerate until ready to use.   

Citrus Cream

Bring the cream and juices to a boil and reduce the heat to a simmer. Reduce by half or until mixture becomes the consistency of dressing. Keep warm until needed.  


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive