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Lobster Gnocchi Recipe

Serves

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Ingredients

Gnocchi :

Place the Ricotta, Parmigiano-Reggiano, salt, egg, and flour in a bowl and mix by hand slowly until all items are incorporated. Do not over mix.
Roll a piece of the dough into a cylinder about ¹⁄₂ in. Cut the cylinder into small pieces and roll each in your hand to the desired shape. Place on a pan lined with paper; freeze. Move frozen gnocchi to zippered plastic bags and keep frozen until ready to cook.

Garnish :

Cook the lobsters in boiling water for 4 minutes, then shock them in ice water.
Remove the meat from the lobsters. Slice the tail into slices, cut the knuckle and claw meat into medium size pieces, and reserve.
Blanch peas in boiling salted water and then shock in ice water to stop cooking. Reserve.
In a bowl, toss the diced pumpkin with the butter, brown sugar, and salt. Place the pumpkin in a roasting pan and cook in a 350°F oven, turning occasionally, until tender, 5-7 minutes.

Sage butter :

In a pan, heat the butter. Add the sage, simmer 1 minute, and add the brodo and olive oil. Bring to a light boil, mix with a blender stick, and season to taste.

Assembly :

Bring a pot of salted water to boil and add the gnocchi. When all gnocchi rise to the top, carefully remove them to a bowl with a spider or slotted spoon and toss gently with 2-3 Tbsp of the sage butter.
In a sauté pan, heat 1 Tbsp of the butter and sauté the lobster lightly until just cooked. Add the pumpkin and cook 30 more seconds. Add the peas and the remaining 1 Tbsp butter. Remove from the heat; toss. In a bowl, gently add the garnish to the pasta with some more of the sage butter; season with salt and pepper. Place in 4 bowls or 4 roasted pumpkins, place with more sauce if desired, and top with the vanilla oil and 2 fried sage leaves.