Crab and Asparagus Gnocchi and Cheese

Gnocchi replaces macaroni in this creamy, comforting gnocchi and cheese dish. I mixed in some crab meat and asparagus, you can mix in whatever you’d like!

Crab and Asparagus Gnocchi and Cheese

The other day, Hubby texted me to say I should work from home. He goes in to work at the crack of dawn (around 6am) as I’m just getting out of bed. He warned me that the roads were bad, so with my car being not so great on slippery roads, I heeded his warning and worked from home.

As the day progressed and more snow fell, it was starting to become one of those days where you just want some pure comfort food. I had been eyeing this recipe for a while so I had most of the ingredients on hand – score. I really wouldn’t have to leave the house that day (or change out of my pajamas).

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Hubby went to shovel the driveway right after getting home from work and when he came back in we sat down to eat. Now he’s wishing I would work from home more often. 🙂 I love that this recipe uses gnocchi instead of pasta. I used real crab meat, which definitely isn’t cheap, but it’s SO worth the splurge on this recipe. You can taste crab in every bite since the meat is basically shredded and mixed in.

Crab and Asparagus Gnocchi and Cheese

I added asparagus to the recipe because I wanted something green in there. You could leave it out or sub something else in if you wanted. I also reduced the amount of bread crumbs on top after reading the comments on the original recipe. I would love to make this again with different mix-ins. I’m thinking ham and peas would be great.

Two Years Ago: Salted Caramel Pecan Brownies
Three Years Ago: Chocolate Hazelnut Baklava
Four Years Ago: Two Potato Chowder
Five Years Ago: Smashed Chickpea Salad

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Crab and Asparagus Gnocchi and Cheese

Gnocchi replaces macaroni in this creamy, comforting gnocchi and cheese dish. I mixed in some crab meat and asparagus, you can mix in whatever you'd like!

Yield: Serves 6

Ingredients:

16 oz gnocchi
1 lb cooked crab meat
1 lb asparagus, chopped
4 Tbsp butter, divided
2 Tbsp flour
3 cloves garlic, minced
Zest of 1 lemon
1 1/2 cups whole milk
4 oz shredded gruyere
6 oz shredded havarti
1/2 tsp kosher salt
1 tsp freshly ground black pepper
1/4 tsp freshly ground nutmeg
pinch smoked paprika
1/2 cup panko bread crumbs

Directions:

Preheat the oven to 350 degrees F. Place a large pot of salted water over high heat. Bring to a boil, and cooked the gnocchi according to the package instructions.

Drain the gnocchi and place in a 9X9 inch baking dish. Add the asparagus and crab meat and mix.

In a large sauce pot melt half of the butter over medium heat. Whisk in the flour followed by the garlic and lemon zest. Cook for another minute, then add the milk and whisk until smooth.

Once the mixture is warm, add the cheeses. Stir to blend, then add the salt, pepper, nutmeg, and paprika. Once smooth, taste for salt and pour the cheese mixture over the crab, asparagus, and gnocchi. Mix and smooth in the baking dish.

Then melt the remaining butter and toss with the bread crumbs. Sprinkle the top with bread crumbs, and bake for 20-30 minutes, until the edges are bubbly and the top is golden.

Sprinkle with chopped parsley and serve warm.

Recipe adapted from A Spicy Perspective

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9 Responses to “Mustard Maple Brussels Sprouts”

  1. #
    1
    Shannon — November 20, 2013 at 9:01 pm

    ooh, i love a good brussels recipe, this one is definitely going on the top of my to-try list! and i’m totally with you on pomegranate seeds 🙂

    • beantownbaker — November 24th, 2013 @ 6:05 pm

      Are pom seeds the best.

  2. #
    2
    Ginny — November 21, 2013 at 4:59 am

    I will definitely try these. But that’s not why I wrote. I wanted to tell you that I’m proud of you for taking off time to be with your family. It may or may not have been a difficult decision. That doesn’t matter – It was the right thing to do. While you didn’t ask my permission, you didn’t need to. You have my unmitigated support.

    Now go enjoy. Just remember to put your feet up now and then and if anyone volunteers, accept their offer without guilt. It will not only give you a break, you will likely have the perfect chance to bond with (and love) your helpers.

    Happy Thanksgiving!

    • beantownbaker — November 24th, 2013 @ 6:09 pm

      Thanks! Happy Thanksgiving to you!

  3. #
    3
    Liz — November 21, 2013 at 10:51 am

    Nice recipe. Thank you. Enjoy your time off and Happy Thanksgiving to you and your families.

  4. #
    4
    Athena @ Fitness & Feta — November 21, 2013 at 10:55 am

    Love pomegranates, and I love Brussels Sprouts, so I can’t wait to try this recipe. My boyfriend doesn’t have the same love affair with Brussels Sprouts as I do, but I’m hoping this will help change his mind. Thanks!

    • beantownbaker — November 24th, 2013 @ 6:11 pm

      This is definitely a recipe that could change the tune of a non-brussels-sprouts lover. Let me know how it goes.

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    5
    Charles Berger — November 29, 2013 at 2:17 pm

    It looks fantastic! thanks a lot for sharing the recipe

    • beantownbaker — December 1st, 2013 @ 6:49 pm

      It’s really quite tasty. Let me know if you try it out!

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