Well sometimes not everything comes out as planned. When I first made this delicious cheesy crab gnocchi, it didn’t turn out as I wanted… BUT when this happens, you learn.. and boy have I learned!
Before, my problem was the cheese. It just DIDN’T melt, leaving me with HUGE chunks. The solution to that problem? Add your cheddar cheese in little by little and let it melt before adding in more. Don’t overdo it with a handful, otherwise it will end up pretty crappy.
When you make this recipe, it doesn’t start out thick. In fact, you’ll probably be thinking that you messed something up because it doesn’t have the consistency of a sauce. However, the starch of the gnocchi and the crab will most definitely thicken it up.
What you will need:
- 1 package of gnocchi
- tsp olive oil
- 1/2 tsp of minced garlic
- handful of chopped mushrooms
- 2-3 basil leaves, chopped
- 1/2 cup chicken broth (optional, double the milk if you skip the broth)
- 1/2 cup milk
- handful of shredded cheddar cheese
- handful of shredded gruyere cheese
- salt and pepper to taste
Bring a pot of salted water to a boil, add in your gnocchi. Begin cooking the sauce but remember that gnocchi is done when it floats. It doesn’t take long, so when it’s done, drain and set aside.
In a pan, heat up your olive oil. Saute your minced garlic and mushrooms for 2-3 minutes. Add in your broth. If you’ve chosen to skip the broth, add in 1/2 cup of milk instead. Stirring frequently so your milk doesn’t burn.
Add in your cheddar cheese, LITTLE by little. Make sure it melts before you add in another little bit… You have to do this otherwise you will just be left with CHUNKS of cheese. Do the same with the gruyere, but leave a little leftover for later.
Once you’ve added in the cheese, stir in the basil and then finally add in your gnocchi! YUM! It will definitely start thickening up now, so leave it to cook for a bit, stirring occassionaly so it won’t burn.
Mix in the crab and you’re done! Top with leftover cheese and basil.
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