seafood gnocchi white wine sauce

Ingredients:

2 tbsp. unsalted butter

4 garlic cloves, minced

3 shallots, chopped

1½ c. white wine

1¾ c. heavy cream

½ lemon

2 c. Parmesan Reggiano Cheese

6 oz. large shrimp, cooked ( I cooked about 15 or

so pieces of large shrimp)

2 tbsp. unsalted butter

16 oz. lump crab meat

1 lb. Gnocchi

parsley for garnish

How to make it:

1. Fill a large pot with water and bring to a boil.

Once the water is boiling, add the Gnocchi to the

pot and allow to cook for 3­5 minutes. Once all

the gnocchi has floated to the top of the pot,

remove the gnocchi with a slotted spoon and

turn to a large bowl and cover with paper towel.

2. To make the sauce, melt the tablespoons of

butter and melt on medium heat in a deep and

large shallow pan. Once the butter has melted,

add the shallots and cook for 3­5 minutes until

the shallots become translucent. Add the minced

garlic and cook the garlic for about 2 minutes

until it becomes fragrant.

3. Add 1 cup of white wine to the garlic and shallots

and allow to simmer until reduced by half. Add

the other half of the wine and simmer for 2

minutes and add the heavy cream. Allow the

cream to simmer for 3­5 minutes and strain the

Reggiano cheese, squeeze in the half a lemon,

and stir. Turn the sauce down to simmer while

occasionally stirring so the milk and cheese

doesn't stick.

4. In the shallow pan with the sauce, add the

gnocchi, crab meat, and cooked shrimp and

simmer together for 5­7 minutes. Serve and

garnish with parsley.