Go Back
–+ servings
Lobster Gnocchi with Tomato Cream Sauce

Indulge in Lobster Gnocchi with Tomato Cream Sauce Delight

Experience the luxurious taste of Lobster Gnocchi with Tomato Cream Sauce, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Extra Virgin Olive Oil Use a high-quality oil for better flavor.
  • 1 medium Shallot Substitute with onion if necessary.
  • 14.5 ounces Diced Tomatoes Preferably San Marzano for optimal flavor.
  • 4 tablespoons Fresh Parsley Chopped, substitute with basil for a different flavor.
  • 1/4 cup Dry White Wine Pinot Grigio or Sauvignon Blanc work best.
  • 1/2 cup Heavy Cream Substitute with half-and-half for a lighter version.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Freshly Cracked Black Pepper Use white pepper for a milder flavor.
For the Main Dish
  • 3/4 - 1 pound Cooked Lobster Meat Fresh is preferred for the best taste.
  • 1 pound Potato Gnocchi Store-bought or homemade can be used.
  • 2 tablespoons Unsalted Butter Adds richness to the sauce.
For Garnish (Optional)
  • Chives For garnish and fresh onion flavor.
  • Lemon Squeeze before serving for added freshness.

Equipment

  • Large Sauté Pan
  • Large Pot
  • slotted spoon

Method
 

Step-by-Step Instructions
  1. In a large sauté pan, heat 2 tablespoons of extra virgin olive oil over medium heat until it shimmers. Add 1 finely chopped shallot and cook for about 2 minutes until translucent.
  2. In a large pot of salted water, bring to a rapid boil. Add 1 pound of potato gnocchi. Cook for 2-3 minutes, or until they float. Remove with a slotted spoon.
  3. With the shallots softened, add one 14.5-ounce can of diced tomatoes, 4 tablespoons of chopped fresh parsley, 1 teaspoon of salt, and 1 teaspoon of freshly cracked black pepper. Cook for 3 minutes.
  4. Pour in 1/4 cup of dry white wine, allow to simmer for about 5 minutes, stirring frequently.
  5. Gently stir in 3/4 to 1 pound of cooked lobster meat and 1/2 cup of heavy cream. Simmer over medium-low heat for 5 to 7 minutes.
  6. Remove the pan from heat and fold cooked gnocchi into the sauce, adjusting seasoning if needed.
  7. Stir in 2 tablespoons of unsalted butter until melted. Garnish with fresh chives and a squeeze of lemon if desired. Serve immediately.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 40gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

For best results, use fresh, high-quality lobster and ensure not to overcook the gnocchi.

Tried this recipe?

Let us know how it was!