Description
A comforting blend of mac and cheese with crab meat and tender gnocchi, elevated by Cajun spices.
Ingredients
- 8 oz Culinary Reserve Lump crab meat, drained
- 7 tbsp butter, divided
- 0.25 cup onion, diced
- 0.25 cup red pepper, diced
- 3 garlic cloves, minced
- 3 tbsp all-purpose flour
- 0.5 cup heavy cream
- 1 cup milk
- 0.5 tsp salt
- 0.5 tsp fresh cracked black pepper
- 1.5 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup Parmesan cheese, shredded
- 3 tsp Cajun spice
- 16 oz uncooked gnocchi
- 0.5 cup panko breadcrumbs
Instructions
- Preheat your oven to 350°F.
- Melt 2 tablespoons of butter in a medium cast iron skillet over medium heat.
- Add the diced red pepper and onion. Sauté for about three minutes until softened.
- Stir in the minced garlic and cook for an additional minute before removing the veggies from the skillet.
- Melt three tablespoons of butter in the same skillet.
- Whisk in the flour and cook the roux until golden brown and thickened, around 2-3 minutes.
- Pour in the heavy cream and milk. Whisk until combined and bring to a simmer, allowing the mixture to thicken.
- Add salt, black pepper, and 1 cup each of the shredded cheddar and mozzarella, along with half a cup of Parmesan cheese. Stir until all cheeses melt.
- Mix in the cooked veggies and Cajun spice. Gently fold in the lump crab meat before adding the uncooked gnocchi.
- If necessary, ensure that the gnocchi is covered evenly in the cheese mixture, leveling it out in the skillet.
- For the panko topping, melt the remaining butter in a microwave-safe bowl. Combine it with the panko and mix in the remaining Parmesan.
- Sprinkle the breadcrumb mixture evenly over the top of the gnocchi.
- Bake for 25-30 minutes, until the dish is bubbling and the top is golden brown.
- Serve immediately, and enjoy the savory flavors!
Notes
Let the dish rest for a few minutes before serving for better flavor integration.