Gnocchi with Crabmeat and Prosciutto

Preparation info

  • Serves


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This rather rich dish brings crabmeat and dry-cured ham together in a cream sauce with gnocchi, the little potato-and-flour pasta dumplings. You can make your own gnocchi if you like (quite an undertaking), but you can buy relatively decent fresh gnocchi in the refrigerator case at the store.


  • Salt to taste
  • 8 oz. potato gnocchi
  • 1 Tbsp. butter


  1. Bring a pot of salted water to a boil and cook the gnocchi until they’re set but not mushy—about 4 minutes. Drain.
  2. In a saucepan over medium heat, heat the butter till it bubbles, then add the shallots. Sauté until they just begin to brown, then add the prosciutto and cook another minute.
  3. Add the cream and bring to a low boil. Lower the heat and reduc