Gnocchi with Truffle Cream and Lobster

Name: Gnocchi with Truffle Cream and Lobster
Prep 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 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

Deborah Dana

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

Published: 26-12-2010

Preparation

30 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.