Whiskey Lobster Gnocchi

This lobster gnocchi combines deliciously delicate potato gnocchi with a hint of whiskey in a flavourful, smokey, creamy lobster sauce.  The pillowy gnocchi combined with the rich sauce make it incredibly tasty!  We loved cooking with Chef Patrick, once again, from Glenora Inn & Distillery for this special Atlantic Canadian dish.

Lobster Gnocchi Recipe

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Lobster gnocchi recipe

Whiskey Lobster Gnocchi

  • Author: Alain Bosse, The Kilted Chef
  • Total Time: 20 minutes
  • Yield: 4 1x


A delicious, comforting combination of gnocchi, lobster and a smokey cream sauce with a hint of whiskey.


Units Scale

3 russet potatoes, boiled

1 whole egg + 1 egg yolk

1 tbsp fresh parsley, chopped

1 tbsp fresh chives, chopped


salt and pepper

4 oz cooked lobster meat, shelled

2 oz whiskey

1/2 cup smokey tomato sauce

1/2 cup parmesan cheese, grated

2 green onions, sliced


  1. Rice the boiled potatoes and let cool
  2. Mix eggs, herbs, salt and pepper with cooled rice by hand and add flour until you have a dough slightly dryer than biscuit dough.
  3. Roll out a snake of the dough and cut about 1/2 inch long sections.
  4. Place into boiling, salted water allow to float for a minute.
  5. Remove from water and place on an oiled pan to cool.
  6. Add olive oil to a saute pan on medium high heat.
  7. Add lobster, green onions, whiskey, and tomato sauce and let simmer until heated through
  8. Add grated parmesan cheese, simmer for 2 minutes and toss in 4 oz of gnocchi.
  9. Garnish with parmesan cheese and a bit of pancetta.


The key to a fluffy gnocchi is to rice the potatoes and allow them to dry out slightly

  • Prep Time: 10
  • Cook Time: 10