Copycat Mastro's Alaskan King Crab Gnoochi in Truffle Cream Sauce


Don't let the looks of this famous Mastro's dish fool you. The high end steakhouse covets this recipe and charges $35 per side for a reason. Luckily I have completely figured out the recipe and am so excited to share! This is a very rich dish that makes the perfect decadent side.


  • 2 large clusters of Alaskan King Crab Legs (steamed)
  • 1 and half package homemade gnoochi from your favorite Italian grocer
  • 2 tablespoons white truffle oil
  • 1 and a half 16 oz containers of heavy cream
  • 1 tablespoon garlic powder
  • Fresh ground Pepper
  • half stick unsalted butter
  • 3/4 cup Parmesan cheese


  1. Boil gnoochi until it all rises to a float in boiling water and preheat oven to 425 degrees
  2. In a sauce pan mix heavy cream, butter, Parmesan cheese, garlic powder and truffle oil, Salt and pepper to taste. Heat sauce over medium high heat, whisking often until it thickens into a nice cream sauce
  3. remove meat from crab then breakup into a cast iron skillet
  4. Pour gnoochi into skillet with crab and gently mix, tossing the crab meat throughout the pasta.
  5. Pour cream mixture over gnoochi and crab
  6. Place in the oven until it achieves a deep golden crust. (approx 25 min but check on it every regularly after 15 minutes I like my crust very crisp as my photo shows.


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