Step 1: Bake and Prepare the Potatoes

• Preheat oven to 350°F (175°C).
• Prick the potatoes with a fork, wrap in foil, and bake for 60-90 minutes, or until fork-tender. Set aside to cool slightly.
• Turn oven to broil.

Step 2: Make the Gnocchi Dough

• Scoop out the potato flesh and mash using a potato ricer, food mill, or fork.
• Transfer mashed potatoes to a large bowl and mix in egg yolks, nutmeg, parmesan, and salt.
• Sift potato starch and flour into the mixture, and gently mix with a fork until combined.
• Turn the dough out onto a floured surface and knead briefly until a smooth, pliable ball forms. Do not overwork the dough.

Step 3: Shape and Cut the Gnocchi

• Divide the dough into smaller portions and roll each into a 3/4-inch thick rope.
• Cut into 3/4-inch pieces and place on floured sheet pans.
• If freezing, place on the sheet pan and freeze before transferring to a zip-top bag.

Step 4: Cook the Gnocchi

• Bring a large pot of salted water to a boil.
• Drop half the gnocchi (about 4 cups) into the water and cook until they float. Let them cook for an additional 30 seconds, then remove with a slotted spoon.

Step 5: Make the Sauce

• Heat butter in an ovenproof skillet over medium-low heat.
• Add leeks and sauté for 6-8 minutes until softened.
• Add white wine, bay leaf, and thyme, and reduce until about 3 tbsp of liquid remains.
• Pour in heavy cream, season with salt and pepper, and reduce by half. Remove bay leaf and thyme.

Step 6: Combine and Broil

• Add the cooked gnocchi to the sauce, followed by lemon zest and lobster.
• Gently toss to coat the gnocchi in the sauce.
• Top with parmesan and breadcrumbs.
• Broil in the oven for 3-4 minutes, or until golden brown.

Step 7: Serve

• Garnish with minced chives and serve immediately.