No Fail Cream Sauce

Not sure if you've struggled to create a perfect cream sauce....I have, because they are never the perfect consistency. These recipies are open for modification, mostly due to the fact that I don't really measure....so the measurements take into account your ability to "see" what is going on.

No Fail Cream Sauce (for this recipe served with fresh crab over gnocchi):

Serves 4 as your Primo, or 2 with lunch leftovers as a main;)

2 Tbsp unsalted butter
2 cloves garlic, chopped
4 or 5 green onions, chopped
1/2 cup dry white wine
1 cup 18% cream
1 cup 10% cream
1/2 cup low sodium chicken stock
Salt and pepper to taste
500g of gnocchi
250g fresh cooked crab claws
1 Tbsp FRESH basil
1/2 cup of snap peas, julienned

In a sauté pan, melt the butter over medium heat. Add the garlic and onions, cook until fragrant, about 30 seconds. Pour in the wine and reduce until there is almost no liquid left. Pour in both creams and reduce until you have a thick, creamy consistency.

If you are going to use this sauce as described above, over gnocchi with crab, get your water boiling to cook your gnocchi as per the package. Gnocchi cooks very quick, don't be too premature. In a steamer, warm your crab claws.

Once your sauce has thickend, add the chicken stock and again bring the sauce to a smooth consistency. The sauce should stick to the back of the spoon...i.e not too watery, not too thick. Add salt and pepper to taste. This is up to you. I like a healthy dose of fresh ground pepper and just enough salt. Specific, huh?

Add the snap peas and the basil, simply stir to warm these. Remove the crab from the claws (otherwise things get messy at the table if your guests have to do it) and add to your sauce.

Drain the gnocchi, put in your serving dish and add the sauce. Gently mix and serve.