POTATO GNOCCHI WITH LOBSTER AND WALNUT BUTTER
Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield Four servings
Number Of Ingredients 14
Steps:
- For the gnocchi, place the potatoes on a work surface dusted with a little flour. Add the egg yolks, water and salt and pepper to taste and mix lightly with your hands. Add all but about 3 tablespoons of the flour a little at a time, kneading very gently, just until incorporated. Divide the dough into quarters and form each piece into a log 1/2 inch in diameter. Cut each log across into 3/4-inch pieces and roll each piece into a ball. Place 1 ball on a lightly floured fork, just above the tines. Press your thumb into the center of the ball and then roll the ball from the top down the tines of the fork, forming a grooved cylinder. Repeat with the remaining balls. Set aside.
- Heat a grill, preferably using hardwood. Blanch the lobster claws in a large pot of boiling water for 6 minutes. Crack the claws and remove the meat. Rub the lobster tails with olive oil and place on the grill, shell side down. Grill until almost fully cooked, about 8 minutes. Pull the meat from the shell and set aside.
- Drop the gnocchi in a large pot of boiling salted water and cook for 4 minutes after they float to the surface. Meanwhile, for the sauce, place the butter in a large skillet over medium heat. Cook until almost brown. Stir in the walnuts and lemon strips and cook 5 minutes. Stir in the lobster meat and gnocchi and cook 2 minutes. Stir in salt and pepper to taste and the lemon juice. Remove from the heat and stir in the Parmesan. Divide among 4 plates, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 1148, UnsaturatedFat 20 grams, Carbohydrate 64 grams, Fat 41 grams, Fiber 5 grams, Protein 126 grams, SaturatedFat 19 grams, Sodium 2994 milligrams, Sugar 2 grams, TransFat 1 gram
GNOCCHI WITH ARTICHOKES
Make and share this Gnocchi With Artichokes recipe from Food.com.
Provided by Laka
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Sauté garlic in olive oil over medium heat for 2-3 minutes; add crushed pepperoncini, stir.
- Add artichoke hearts and sun-dried tomatoes, sauté for 1-2 minutes.
- Slowly pour in white wine and broth, stir to combine and simmer gently for 5 minutes. Add the tomato sauce, mix and combine all the ingredients, cook for 2-3 minutes. Sprinkle with parsley.
- Meanwhile, cook the gnocchi in a lot of salted water, drain. Toss to coat with the artichoke and tomato sauce.
- Serve immediately topped with grated Parmesan cheese.
- Sauce: sauté the onion and garlic for 3-4 minutes in olive oil, add chopped tomatoes and tomato puree, stir, cook for a few minutes. Season with salt and pepper and add basil and oregano.
Nutrition Facts : Calories 266.9, Fat 12.8, SaturatedFat 1.9, Cholesterol 0.1, Sodium 851.3, Carbohydrate 31.9, Fiber 14.5, Sugar 8.9, Protein 7.1
POTATO AND ARTICHOKE GNOCCHI IN LOBSTER BROTH
Provided by Molly O'Neill
Categories dinner, main course
Time 1h45m
Yield Six servings
Number Of Ingredients 15
Steps:
- Combine wine, onion and garlic in a large pot over medium heat. Bring to a boil and add the lobsters. Cook until lobsters turn bright red, about 10 minutes. Remove from pot and set broth aside to cool. Shell the lobsters, cutting the tail meat crosswise into 1-inch-thick pieces and leaving the claws whole. Set aside. Finely chop the shells.
- Combine the chopped lobster shells, lobster broth, tomatoes, lemon and chicken broth in a large saucepan. Simmer over medium heat until reduced to 1 quart, about 30 to 45 minutes. Strain. Set aside.
- Place the potatoes in a saucepan and cover with cold water. Simmer over medium heat until tender, about 30 minutes. Drain. Let cool slightly, peel and pass through a ricer into a large bowl. Stir in the artichokes, salt, pepper and flour.
- Place the dough on a lightly floured surface. Knead the dough, adding more flour if necessary, until it is smooth and slightly sticky. Shape the potato mixture into small dumplings. Set aside.
- Pour the lobster broth into a medium saucepan. Bring to a simmer over medium heat. Add the saffron. Working in batches, place the gnocchi in the simmering broth. Cook 10 seconds after the dumplings rise to the surface, about 5 minutes total time. Remove with a slotted spoon and divide among 6 warmed bowls. Ladle the broth over the gnocchi, divide the lobster and garnish with basil and scallions. Serve immediately.
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LOBSTER GNOCCHI - CAROLINE'S COOKING
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- First prepare the gnocchi (if making own) - peel and cut the potatoes into chunks then place in a pan with plenty water. Bring to a boil then reduce heat to a low boil. Cook for around 7-10min until the potatoes are tender to a knifepoint. Drain, mash (or put through a ricer) and set aside until cool enough so easy to handle.
- Meanwhile, you can start the lobster sauce - toast/dry fry the lobster shell over a medium heat in a dry skillet/frying pan. Turn after a couple minutes and again as far as possible. You'll start to see the shell dry a little. While the shells are toasting, dice the onion and carrot relatively small.
- Carefully add the water to the pan with the lobster shell, gradually at first to avoid it splashing too much. Add the onion, carrot and thyme, cover and bring to a boil. Reduce to a simmer and cook for around 10-15minutes until the carrots are just tender.
- While the sauce is simmering, make up the gnocchi by adding the flour, egg and goat's cheese to the cooled mashed potatoes and mixing until well combined. You might need to finish it off by hand.
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