Dish: Stroubes’ crab and corn gnocchi

Photo by Jenn Ocken


The signature Crab and Corn Gnoccchi at Stroubes downtown is a rich and delicate dinner starter that is a favorite among the restaurant’s diners. Co-Executive Chef Mark Reilly and his team make the classic pasta dumplings by combining ricotta, egg, flour, Parmesan, salt and white pepper—forgoing gnocchi’s typical use of potato. After the gnocchi are browned in butter, the pan is deglazed with sherry, delivering an appropriate level of acid to the forthcoming cream, fresh roasted corn and sweet jumbo lump Gulf crabmeat. The ingredients are allowed to marry just long enough on the burner before hitting the plate. “The gnocchi are pillowy and have a great mouthfeel,” says Reilly. “You’ve only got a few high-quality ingredients in this dish, which we think helps it really shine.”


Stroubes Seafood and Steaks 

107 Third Street
Mon.-Fri., 11 a.m. to 10 p.m.
Sat., 4 to 10 p.m.
Sun., 4 to 9 p.m.