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Pasta/potato gnocchi with Maine Lobster

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Ingredients

  • Potato Gnocchi with Maine Lobster
  • 4 oz Chanterelle mushrooms
  • 1 1/2 tsp olive oil
  • 1 tbsp shallot
  • 1 1/4 cup heavy cream
  • Potato Gnocchi, cooked
  • 4 oz Maine Lobster
  • 1 oz roasted, pureed garlic
  • Kosher salt to taste
  • 2 oz baby arugula, torn
  • 1 tsp butter
  • 4 tbsp Parmesan Cheese
  • 8 tsp Basil oil
  • Potato Gnocchi
  • 1 # potatoes, unpeeled
  • 3/4 to 1 cup flour
  • 2 large egg yolks
  • 1 tbsp Kosher salt
  • 1-2 tbsp olive oil
  • Basil Oil
  • 3 cups loosely packed basil leaves
  • 1 cup olive oil

Details

Servings 4

Preparation

Step 1

In large saute pan over medium heat, cook mushrooms in olive oil until soft, about 5 minutes. add shallots, cook 2-3 minutes.
Add cream, cooked gnocchi, lobster, garlic puree, salt and white pepper; bring to a boil. Reduce to medium heat; simmer until gnocchi are warmed through, 1-2 minutes.
Add arugula; toss briefly to wilt, about 10 seconds; stir in butter and remove from heat.
Serve hot, garnishing each with 1 tbsp Parmesan cheese, 2 tsp basil oil.

Gnocchi
Preheat oven to 350 degrees. Prick potatoes with fork to release steam while baking. Bake until easily pricked, about 1 hour.
Halve potatoes, scoop out flesh. Press through a ricer onto a lightly floured board. Make a well in the center; sprinkle with half the flour. Add egg yolks and salt; cut together with a bench scraper until just incorporated. Examibe the texture of the dough, and add more flour if necessary, sprinkling on a little at a time until dough achieves desired consistency. Too much flour will make gnocchi dry, so add flour carefully. Use just enough so dough is tacky and sticks together, but doesn't stick to your hands. Use more flour if needed to dust surface of board.
Roll dough into ball. Cut off small section; roll into 1/2" thick rope; cut into uniform pieces about 1/2" long. roll each piece over a gnocchi paddle or imprint with fork; place on baking pan lined with parchment paper and dusted with flour. (Gnocchi can be frozen at this point for later use.
Cook gnocchi in barely simmering, heavily salted water for 2 minutes; shock in ice bath; drain. To prevent sticking gently toss with olive oil. (may be refrigerated for 3-4 days at this point).

Basil Oil
Blanch basil leaves very briefly (about 2 seconds) in boiling salted water; shock immediately in ice bath; squeeze out water.
In a blender, puree basil and 1/2 cup olive oil to a paste; add remaining 1/2 cup olive oil.
Refrigerate overnight; strain. will hold for 2 weeks in refrigerator.

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