Mac & Cheese with Crab, Lemongrass and Damafro Ricotta – Week 28: Crab Shack

Crab season is upon us! And whether you prefer it in crab cakes, crab risotto, a salad or just served with garlic, herb or citrus butter, crab is downright delicious.

For the Crab Shack theme, I wanted to make a slightly more sophisticated variation of Mac & Cheese.

So I tried my hand at making homemade gnocchi with ricotta and lemon.

Gnocchi sautéed in butter until just crisp, garnished with a velvety crab sauce and topped with a dollop of Damafro ricotta and a generous helping of crab meat.

This restaurant-worthy dish is pretty much impossible to resist!



  1. In a bowl, combine all ingredients for the gnocchi.
  2. On a floured surface, roll out to form a cylinder ½ in. (1 cm) in diameter.
  3. Cut cylinder into ½ in. (1 cm) pieces. Sprinkle with flour.
  4. Roll each piece on the tines of a fork to form gnocchi (if desired) and place on a floured baking sheet.
  5. Cook gnocchi in a large pot of salted boiling water, one piece at a time, 4 to 5 minutes or until they rise to the water’s surface. Drain and place on a plate. Set aside.
  6. Drizzle gnocchi with olive oil to prevent sticking.

  7. In a saucepan, melt butter and soften shallot and garlic.
  8. Add flour and stir for 1 minute, making sure the flour doesn’t brown.
  9. Add milk and cream, beating with a whisk until smooth. Season with salt and pepper.
  10. Simmer for 15 minutes, stirring regularly until sauce thickens.  
  11. Stir in Parmesan and half of crab. Keep warm.

  12. In a pan, brown gnocchi in a little butter. Season with salt and pepper.
  13. When ready to serve, combine gnocchi and sauce, and add herbs. Top with a dollop of ricotta and crab meat.


Johanne Depelteau

Longueuil, Quebec

Johanne, a passionate lover of the culinary arts, has been working in television broadcasting, publishing, magazine writing and advertising for many years.

View profile