Recipe: Lobster gnocchi

Chef Erik Heck of WildTale Coastal Grill makes lobster gnocchi

Atlantic Lobster Gnocchi Plate (one plate)

Cooked Potato Gnocchi 1 cup
Unsalted Butter 2 tsp
Extra Virgin Olive Oil 1 tsp
Chili Flakes pinch
Garlic Minced tsp White Wine 50 ml
Tomato Sauce 5 fl oz
Atlantic Lobster Tail 1 whole
Lobster Meat 1 fl oz
Whipping Cream 2 fl oz
Green Peas 1 fl oz
Parmesan Cheese 1 tbs
Parsley pinch
Basil pinch
Lemon Juice 25 ml

Procedure

1. Preheat a medium-sized frying pan, add extra virgin olive oil and gnocchi
2. Brown the gnocchi, add butter, garlic, chili flakes and deglaze with white wine
3. Reduce wine and add tomato sauce
4. Add whipping cream
5. Add lobster tail (split) and lobster meat, green peas
6. Bring to tempurature and add butter into the pasta
7. Finish by adding parsley, basil, lemon juice
8. Salt and pepper to taste

Potato Gnocchi Base (batch recipe)

Russet Potato Whole 2
AP Flour 1.5 cups
Salt 1 tsp
Pepper 0.5 tsp
Eggs 1 whole egg
Yolks 2 each

Procedure

1. Leave the skin on the russet potatoes, put in a medium-sized pot with cold water
2. Cook at medium heat until till the potatoes are fully cooked (try not to have the skin break on the potato while cooking)
3. Peel potato and pass through a ricer
4. Mix potato, eggs and flour by hand ( may need to add more flour if dough is too wet)
5. When dough has absorbed flour cut small sections and roll into cylinders at desired thickness
6. Using a dough scraper cut cylinders into your gnocchi portions
7. Using a large pot of salted water, bring to a boil and add gnocchi in small batches
8. The gnocchi is cooked when it raises to the surface
9. Place on parchment paper, add olive oil so it doesn’t stick together
10. Once the gnocchi is cooled you can sear in the frying pan

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