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Lobster Gnocchi

Decadent Lobster Gnocchi in Creamy Tomato Sauce Bliss

This luxurious Lobster Gnocchi marries fluffy potato gnocchi with succulent lobster in a creamy tomato sauce, perfect for a romantic dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tbsp Extra Virgin Olive Oil Use canola oil if needed.
  • 1 Shallot Substitute with a small yellow onion if unavailable.
  • 14.5 oz Diced Tomatoes Drained, San Marzano recommended for best flavor.
  • 4 tbsp Fresh Parsley Chopped, replace with basil for a different profile.
  • 0.25 cup Dry White Wine Substitute with vegetable broth for non-alcoholic version.
  • 0.5 cup Heavy Cream Can utilize half-and-half for a lighter version.
  • 1 tsp Salt Enhances overall flavor; adjust to taste.
  • 1 tsp Freshly Cracked Black Pepper Can use white pepper for a subtler taste.
For the Main Ingredients
  • 0.75-1 lb Cooked Lobster Meat Substitute with shrimp for a different seafood option.
  • 1 lb Potato Gnocchi Can be store-bought or homemade.
  • 2 tbsp Unsalted Butter Use olive oil for a dairy-free option.
Optional Garnishes
  • Chives Can substitute with green onions.
  • Lemon Lime can be used as an alternative.

Equipment

  • Large sauté pan
  • pot
  • slotted spoon
  • Spatula

Method
 

Preparation Steps
  1. In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped shallot and sauté for about 2 minutes until translucent.
  2. Add 14.5 ounces of drained diced tomatoes, 4 tablespoons of chopped parsley, 1 teaspoon of salt, and 1 teaspoon of black pepper. Cook for 3 minutes.
  3. Pour in 1/4 cup of dry white wine and let it cook for 5 minutes until the mixture simmers.
  4. In a separate pot, boil salted water and cook 1 pound of gnocchi until they float to the surface, usually about 2-3 minutes. Remove with a slotted spoon.
  5. Stir in 3/4 to 1 pound of lobster meat into the sauce, cooking for 1-2 minutes until heated through.
  6. Add 1/2 cup of heavy cream and simmer for 5-7 minutes until the sauce thickens.
  7. Remove the sauce from heat and fold in the cooked gnocchi, coating them gently.
  8. Stir in 2 tablespoons of cold unsalted butter until melted and garnish with chives and lemon juice.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 4mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. Reheat gently to avoid toughening the lobster.

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