Description
Pillowy potato gnocchi, succulent lobster, and a creamy leek sauce make this an unforgettable meal. Perfect for a special occasion!
Ingredients
Units
Scale
- 3 lbs (1 kg) russet potatoes
- 2 large egg yolks
- 1/4 tsp freshly ground nutmeg
- 3/4 cups (75 g) finely grated parmesan cheese
- 2 tsp salt
- 3 tbsp (24 g) potato starch
- 1 cups (120 g) all-purpose flour
- 1 tsp unsalted butter
- 1 leek, halved, cleaned, thinly sliced (white and light green parts only)
- 1/2 cups (120 ml) dry white wine
- 1 bay leaf
- 1 sprig fresh thyme
- 2 cups (480 ml) heavy cream
- Salt and white pepper
- 2 tsp lemon zest
- 6-8 oz (170-225 g) lobster meat, diced
- 1/2 cups (50 g) grated parmesan cheese
- 1/3 cups (40 g) breadcrumbs
- Fresh chives, minced
Instructions
- Preheat oven to 350°F (175°C). Prick 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.
- Scoop out 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.
- 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.
- 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.
- 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.
- 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.
- Garnish with minced chives and serve immediately.
Notes
- For richer flavor, use homemade breadcrumbs instead of store-bought.
- To make ahead, cook the gnocchi and sauce separately and combine just before broiling.
- If lobster is unavailable, substitute cooked shrimp or scallops for a similar luxurious feel.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 700
- Sugar: 5
- Sodium: 800
- Fat: 45
- Saturated Fat: 25
- Unsaturated Fat: 15
- Trans Fat: 0g
- Carbohydrates: 70
- Fiber: 5
- Protein: 30
- Cholesterol: 200