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