LOBSTER GNOCCHI (Yelds 4 portions)
GNOCCHI (Yelds eight portions of 6 oz)
INGREDIENTS
INGREDIENTS
2 whole lobsters, cooked and shelled, tails cut in half 1 bunch kale, picked and washed 1/2 cup (113 grams) baby spinach 1 ½ cups halved cherry tomatoes 1 medium-sized red onion, sliced thin 2 Tbsp grated parmesan 1 bunch fresh basil, chiffonaded (sliced thin) 1/2 cup butter 1/2 cup white wine (preferably Chardonnay) 4 cloves garlic, finely chopped
2 lbs Russet potatoes 3 egg yolks 1 cup all-purpose flour 1 Tbsp salt
METHOD
Bake potatoes at 350°F for an hour, or until soft. Let cool. While still warm, split cooked potatoes, scoop out insides, and run through a potato ricer. If you do not have a potato ricer let the potatoes cool completely, then peel and use a hand grater. Place the riced potatoes on the counter and make a well in the center. Place a layer of a 1/2 cup flour in the well, add egg yolks, then another 1/2 cup layer of flour and a quarter of the salt. Mix the riced potatoes, eggs, and flour slightly, for about one minute. If you overwork the dough it will become too heavy. Shape the dough into a ball and roll lightly in flour. Pull off a section of the dough, roll it by hand on a lightly floured surface. Roll it into a snake about 1/2 an inche thick. With the pastry knife cut into 1/2 inch pieces. Roll each piece into a ball. Roll each ball on gnocchi board - you should have an oval piece with grooves all the way around. A dinner fork can replace the gnocchi board. In batches, place gnocchi in a pot of boiling water that’s been salted with the remaining salt. The gnocchi are cooked 30 seconds after they rise to the surface. Use a slotted spoon to remove them from the pot and cool in an ice bath. Drain them on a towel and then lightly cover in oil. They can be stored in a fridge for up to two days. You can also freeze them in a single layer, wrapped, on parchment for up to one month.
4 portions gnocchi 4 Tbsp canola oil Salt and pepper
METHOD
Use one very large sauté pan or two large pans. On a medium-high heat setting, heat your oil and then add gnocchi and onion. Sauté until gnocchi is browned and onions are soft.
Add garlic and lobster, then sauté for a minute or until the lobster is heated through.
Remove from heat, add your wine, and toss.
Place back on heat, add spinach, kale, and cherry tomatoes. Reduce your wine until a little less than half of the original amount remains. Remove from heat, add basil and butter, and toss until butter is melted.
Season with salt and pepper and plate immediately. After plating, dust with grated parmesan and serve.
This is one of my dishes that has been with me throughout my career in different variations. It started at my first job at River Drivers in Maine. Chef Herman Armorman had a classic Shrimp Scampi over Linguini with a Basil Butter Sauce, and it was one of the first dishes that I learned to cook. As a young cook I was eager to show family and friends this dish. I love that it is simple and versatile along with rich flavours and looks amazing when brought to the table. You can recreate this dish with many different vegetables, proteins, or starches. The secret is in the sauté method – I use the French Laundry Gnocchi recipe, the best one that I have used. This dish is also one that my wife and I make together frequently throughout the year; it’s her favourite… or at least most requested. We often substitute the gnocchi for penne and omit the lobster and add asparagus. Enjoy!
- Chef Seth Shaw
WINTER 2019 www.pei-living.ca
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