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!
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).
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.
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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
fig vinegar? i am assuming this is the balsamic vinegar?
beantownbaker — February 7th, 2013 @ 6:34 am
I fixed the recipe to be consistent. Any dark flavored vinegar that you enjoy would be perfect in this recipe.
This dish sounds delicious, I love roasting veggies.
beantownbaker — February 8th, 2013 @ 10:14 am
Me too. In fact it’s pretty much the only way I prepare veggies…
I love roasted veggies, especially beets! Looks beautiful.
beantownbaker — February 11th, 2013 @ 11:21 am
Beets are one of my favorites too. Can you believe I had never had one until a couple years ago?!?
I used 4 tbs butter and 4 tbs olive oil.
Tossed vegatables, oil, balsamic vinegar, salt, pepper, 2 tsp or so dry sage and 2 tsp or so dry rosemary in large bowl and then spread on two baking sheets.
Roasted for 30 minutes and then rotated cooking sheets in oven and roasted for another 30 minutes. No stirring required
Added 4 smoked Polish sausages cut into 1″ pieces for last 30 minutes.
Next time I will line cooking sheets with foil to make cleanup simpler.
A real keeper!!
beantownbaker — October 28th, 2013 @ 8:25 pm
What a great addition with the sausages!!
I had a beet that was wasting away in the fridge and a lonely turnip too. So I added them and 2 large carrots, all peeled and chunked, into a baking dish. Topped with 2 Tbsp sliced butter, coated with 2 tsp dried sage, half tsp rosemary, salt & pepper. After 1 hour in the oven, stirred, splashed with apple cider vinegar, and served. Very satisfying, and a nice accompaniment to roast chicken. Thanks for sharing!
beantownbaker — April 16th, 2014 @ 6:00 pm
Yum!