Gnocchi with Truffle Cream and Lobster
This is my favorite recipe for special occasions. I first tried the original at a restaurant in Boston called No. 9 Park, and this is a simpler variation of the recipe. I recommend making the gnocchi at home.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 650 grams gnocchi, equivalent to 4 servings of homemade gnocchi
- 2 cups whole cream
- 1/2 cups peas
- 150 grams lobster tail
- 2 tablespoons butter
- 4 tablespoons truffle oil
- 2 leaves basil, finely chopped
- 1/2 teaspoons nutmeg
- 1/2 tablespoons salt
- 1/2 tablespoons pepper
Preparation
30 mins
0 mins
Medium
- Bring a large pot of salted water to a boil to cook the gnocchi.
- While the water is heating, make the sauce. Start by bringing the cream to a boil in a small pot over medium heat. Add 1 tablespoon of truffle oil, basil, and season with salt and pepper. Boil until the cream has reduced to just 1 cup (about 10 minutes).
- In a small skillet, melt 2 tablespoons of butter over low heat, add 1 tablespoon of olive oil, and cook the lobster pieces for 4-5 minutes. Add the peas and cook until the peas and lobster are well cooked.
- Add the cream to the skillet and season with nutmeg, salt, and pepper. Mix and keep warm.
- Cook the gnocchi in the boiling water. The gnocchi are ready when they float. Use a spoon to remove and plate the gnocchi that have floated.
- Serve the gnocchi in 4 deep plates and with a ladle, cover with the truffle and lobster sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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