Lobster Gnocchi with Tomato Cream Sauce Recipe
This Lobster Gnocchi with Tomato Cream Sauce is a luxurious and comforting dish featuring tender potato gnocchi bathed in a rich tomato cream sauce infused with fresh lobster meat. The sauce combines diced San Marzano tomatoes, shallots, white wine, and heavy cream for a luscious finish, garnished with fresh chives and a squeeze of lemon for brightness. Perfect for a special dinner or an elegant meal at home.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Sauce Ingredients
- 2 tablespoons extra virgin olive oil
- 1 shallot, diced
- 1 14.5 ounce can diced tomatoes, drained (San Marzano are best!)
- 4 tablespoons fresh parsley, chopped
- 1/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons unsalted butter
Main Ingredients
- 3/4 to 1 lb cooked lobster meat
- 1 lb potato gnocchi
Optional Garnishes
- Fresh chives
- Lemon wedges
Instructions
- Sauté Shallots: Heat the extra virgin olive oil in a large sauté pan over medium heat until shimmering. Add the diced shallot and cook for about 2 minutes until soft and fragrant.
- Prepare the Tomato Sauce: Add the drained diced tomatoes, fresh parsley, salt, and freshly cracked black pepper to the pan. Stir well to combine and cook for 3 minutes, allowing the flavors to meld.
- Add White Wine: Slowly stir in the dry white wine and continue cooking the sauce for 5 more minutes to let the alcohol evaporate and intensify the flavors.
- Cook Gnocchi: Meanwhile, bring a large pot of salted water to a boil. Add the potato gnocchi to the boiling water and cook until they float to the surface, which indicates they are done. Use a slotted spoon to remove them promptly to prevent overcooking and gummy texture.
- Incorporate Lobster and Cream: Add the cooked lobster meat to the tomato sauce and stir to combine. Pour in the heavy cream and stir once more. Reduce the heat to medium-low and let the sauce simmer gently for 5 to 7 minutes until it thickens and the flavors meld.
- Combine Gnocchi and Sauce: Remove the pan from the heat and fold in the cooked gnocchi so they are well coated with the creamy tomato lobster sauce.
- Add Butter and Garnish: Stir in the cold unsalted butter until melted to enrich the sauce. Optionally, garnish with freshly chopped chives and a squeeze of lemon to add brightness. Serve immediately for best taste and texture.
Notes
- Selecting Lobster – Use fresh, high-quality lobster meat, ideally a combination of tails and claw meat for texture variety. If using pre-cooked lobster meat, ensure it is fresh and properly stored for the best flavor.
- Gnocchi Preparation – Whether store-bought or homemade, cook the gnocchi al dente. Remove promptly as soon as they float to maintain their delicate texture and avoid gumminess. For homemade gnocchi, ensure potatoes are well mashed without overworking the dough for light and tender results.
