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Potato Gnocchi with Lobster

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Potato Type: Russet
Cuisine: Italian
Prep Method: Roasted


Side DishMain Dish

Prep Time

90 Mins

Cook Time

150 Mins


Serves 2 as an entree or 4 as a pasta course




  • 3 lbs. russet potatoes
  • 2 large egg yolks
  • 1/4 teaspoon freshly ground nutmeg
  • 3/4 cup finely grated good quality parmesan cheese
  • 2 teaspoons salt
  • 3 Tablespoons potato starch
  • 1 cup all purpose flour


  • 1 teaspoon unsalted butter
  • 1 leek, halved, cleaned and thinly sliced; white and light green parts only
  • 1/2 cup dry white wine
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 2 cups heavy cream
  • Salt and white pepper to taste
  • 2 teaspoons lemon zest
  • 6-8 oz. lobster meat,
  • Diced fresh chives, minced for garnish (optional)


  1. Preheat the oven to 350°F. Prick the potatoes all over with a fork, wrap in foil and bake for approximately 60-90 minutes, or until they can easily be pierced with a fork. Set aside to cool.
  2. While still warm, slice the potatoes open and use a spoon to scoop out the flesh. Process through a potato ricer or food mill, or alternatively, use a fork or potato masher to mash them up, then transfer to a large bowl.
  3. Add the egg yolks, nutmeg, parmesan cheese and salt. Sift the potato starch and flour directly into the bowl, then use a fork to begin mixing it all together. Once the mixture starts coming together, dump it out onto a work surface and knead it a few times until it forms a pliable ball. Be careful not to over-mix, as it will cause the gnocchi to become tough.
  4. Dust two sheet pans liberally with flour, and then dust your work surface. Cut one small piece of dough at a time and roll out to about a 3/4 inch thick rope. Use a knife to cut 3/4 inch pieces, then transfer to the sheet pans in an even layer. Repeat with the remaining dough. Gnocchi can be frozen at this stage, on the sheet pan, then transferred to a zip top bag and be kept in the freezer for up to 6 months.
  5. Bring a large pot of water up to a rolling boil and season with salt. While waiting for the water to boil, start making the sauce. Heat the butter in a large skillet, then add the leeks. Sauté over medium-low heat until softened, about 6-8 minutes. Add the white wine, bay leaf and thyme sprig, then reduce until about two tablespoons of liquid remains.
  6. Add the heavy cream, season with salt and pepper, then reduce by half. When the sauce is almost fully reduced, remove the bay leaf and thyme, turn the heat to low, then drop half of the gnocchi (about 4 cups) into the boiling water.
  7. Give the gnocchi a gentle stir, then wait for them to float. Once they’ve risen, let them cook for about 30 seconds more, then use a spider or big slotted spoon to remove them from the pot. Transfer them to the sauce, being careful not to add too much water.
  8. Add the lemon zest and lobster pieces, then gently toss around until the gnocchi are fully coated. Transfer to plates, garnish with chopped chives and serve immediately.


  1. This recipe makes more gnocchi than you will need for the sauce. Either double the sauce and cook all the gnocchi to serve 4-6, or freeze the remaining gnocchi for another time.


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Recipe By: Nicole Gaffney

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