Deborah Dana

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Deborah Dana

Gnocchi with Truffle and Lobster Cream

Name: Gnocchi with Truffle and Lobster Cream
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Italiana
Ingredients: 650 grams gnocchi, equivalent to 4 servings of homemade gnocchi; 2 cups whole cream; 1/2 cups pea; 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 black pepper

30 mins

Half

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Deborah Dana

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This is my favorite recipe for special occasions. The original I tried at a restaurant in Boston called No. 9 Park and this is a simpler variation of the recipe. I recommend you do the gnocchi at home.

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Ingredients

4 portions

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Preparation

Boil plenty of salted water in a large pot to cook the gnocchi.

While the water is heated make the sauce. Start by putting in a small pot to boil the cream over medium heat. Add 1 tablespoon of truffle oil, basil and season with salt and pepper. Boil until the cream has been reduced to only 1 cup (10 minutes approx.).

In a small saucepan melt the 2 tablespoons of butter over low heat, add 1 tablespoon of olive oil and cook the lobster there in pieces for 4-5 minutes. Add the peas and cook until the peas and lobster are well cooked.

Add the cream to the pan and season with the nutmeg, salt and pepper. Mix and keep warm.

Put the gnocchi in the boiling water to cook. The gnocchis are ready when they float. With a spoon, remove and place the gnocchi that have already floated.

Serve gnocchi in 4 bowls and with a deep spoon cover with truffle and lobster sauce.