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!

Preparation

GNOCCHI

  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.

    SAUCE
  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.

    MACARONI
  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.

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