Potato Gnocchi With Lobster And Walnut Butter

Name: Potato Gnocchi With Lobster And Walnut Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 2 russet potatoes, peeled, cut into 3/4-inch chunks, boiled until tender, drained and passed through a ricer; 3 egg yolks; 1/2 to ⅔ cup water; Salt and freshly ground pepper to taste; 4 1 1/2-pound lobsters, tail and claws separated from the body by your fish store within a few hours of using; 1 tablespoon olive oil; 1/2 cup unsalted butter; 1 cup toasted walnuts, finely chopped; Rind of 1 lemon, julienned; Salt and freshly ground black pepper to taste; 3 tablespoons fresh lemon juice; 1/4 cup grated Parmesan; 2 tablespoons chopped fresh Italian parsley

Servings: persons

1 1/2 cups all-purpose flour
2 russet potatoes, peeled, cut into 3/4-inch chunks, boiled until tender, drained and passed through a ricer
3 egg yolks
1/2 to ⅔ cup water
Salt and freshly ground pepper to taste
4 1 1/2-pound lobsters, tail and claws separated from the body by your fish store within a few hours of using
1 tablespoon olive oil
1/2 cup unsalted butter
1 cup toasted walnuts, finely chopped
Rind of 1 lemon, julienned
Salt and freshly ground black pepper to taste
3 tablespoons fresh lemon juice
1/4 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley

1
For the gnocchi, place the potatoes on a work surface dusted with a little flour.
2
Add the egg yolks, water and salt and pepper to taste and mix lightly with your hands.
3
Add all but about 3 tablespoons of the flour a little at a time, kneading very gently, just until incorporated.
4
Divide the dough into quarters and form each piece into a log 1/2 inch in diameter.
5
Cut each log across into 3/4-inch pieces and roll each piece into a ball.
6
Place 1 ball on a lightly floured fork, just above the tines.
7
Press your thumb into the center of the ball and then roll the ball from the top down the tines of the fork, forming a grooved cylinder.
8
Repeat with the remaining balls.
9
Set aside.
10
Heat a grill, preferably using hardwood.
11
Blanch the lobster claws in a large pot of boiling water for 6 minutes.
12
Crack the claws and remove the meat.
13
Rub the lobster tails with olive oil and place on the grill, shell side down.
14
Grill until almost fully cooked, about 8 minutes.
15
Pull the meat from the shell and set aside.
16
Drop the gnocchi in a large pot of boiling salted water and cook for 4 minutes after they float to the surface.
17
Meanwhile, for the sauce, place the butter in a large skillet over medium heat.
18
Cook until almost brown.
19
Stir in the walnuts and lemon strips and cook 5 minutes.
20
Stir in the lobster meat and gnocchi and cook 2 minutes.
21
Stir in salt and pepper to taste and the lemon juice.
22
Remove from the heat and stir in the Parmesan.
23
Divide among 4 plates, sprinkle with parsley and serve.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 2 russet potatoes, peeled, cut into 3/4-inch chunks, boiled until tender, drained and passed through a ricer, 3 egg yolks, 1/2 to ⅔ cup water, and more.

Yes, Potato Gnocchi With Lobster And Walnut Butter falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!