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Brown Butter Lobster Gnocchi from last nightPosted by AbitaFan08 
on 2/21/21 at 8:57 am
on 2/21/21 at 8:57 am
77
6It's been a while since I ventured out to make a dish I haven't tried before, so I decided yesterday to make a homemade gnocchi with brown butter lobster. Having never made gnocchi from scratch, I have to say it was much easier than I anticipated - definitely something I'll need to add to the regular rotation.
Thought I would share some photos from the process with the board, because it's a quiet Sunday morning and why not.
Feel free to point out all the things I did wrong.
Before starting the cooking process, I made some "winter" Aperol spritzes.
Grabbed a couple Maine lobsters. I've actually never boiled lobster at home before, but how much harder could it be than crawfish? Much easier, as it turns out.
Once those guys were done and the meat was extracted, I started on the gnocchi. These are the only ingredients I used for the dough:
I baked the potatoes for an hour and took off the skins, ran it through a ricer, and then mixed with the ricotta, parmesan, flour, and egg. Then divided into balls.
From there, I rolled them out and cut into roughly 1/2 inch pieces.
For the brown butter sauce, it was as easy as melting the butter in a pan, then crisping the sage leaves before throwing in the lobster meat and (already boiled) gnocchi to the pan. Ignore the diced shallot, that will be used for the side dish below.
For a quick side dish, I did a braised kale with pancetta. Dice and cook pancetta and shallot, deglaze pan, braise kale with pancetta and shallot, and that's all there is to it. Ingredients below (not pictured: red pepper flakes):
These are the final products:
Overall I think it turned out pretty good, but I do think there's more to be done to bring the sauce to another level. Will play with that and try the recipe again someday.
Thought I would share some photos from the process with the board, because it's a quiet Sunday morning and why not.
Feel free to point out all the things I did wrong.
Before starting the cooking process, I made some "winter" Aperol spritzes.
Grabbed a couple Maine lobsters. I've actually never boiled lobster at home before, but how much harder could it be than crawfish? Much easier, as it turns out.
Once those guys were done and the meat was extracted, I started on the gnocchi. These are the only ingredients I used for the dough:
I baked the potatoes for an hour and took off the skins, ran it through a ricer, and then mixed with the ricotta, parmesan, flour, and egg. Then divided into balls.
From there, I rolled them out and cut into roughly 1/2 inch pieces.
For the brown butter sauce, it was as easy as melting the butter in a pan, then crisping the sage leaves before throwing in the lobster meat and (already boiled) gnocchi to the pan. Ignore the diced shallot, that will be used for the side dish below.
For a quick side dish, I did a braised kale with pancetta. Dice and cook pancetta and shallot, deglaze pan, braise kale with pancetta and shallot, and that's all there is to it. Ingredients below (not pictured: red pepper flakes):
These are the final products:
Overall I think it turned out pretty good, but I do think there's more to be done to bring the sauce to another level. Will play with that and try the recipe again someday.
This post was edited on 2/21 at 9:07 am
re: Brown Butter Lobster Gnocchi from last nightPosted by wickowick on 2/21/21 at 9:00 am to AbitaFan08
on 2/21/21 at 9:00 am to AbitaFan08Excellent
re: Brown Butter Lobster Gnocchi from last nightPosted by horsesandbulls on 2/21/21 at 9:16 am to AbitaFan08
on 2/21/21 at 9:16 am to AbitaFan08quote:
but I do think there's more to be done to bring the sauce to another level
Looks awesome but from what I can tell you are missing an acidic component to the sauce. Maybe some lemon juice or white wine vinegar would brighten up the flavors.
re: Brown Butter Lobster Gnocchi from last nightPosted by AbitaFan08 on 2/21/21 at 9:27 am to horsesandbulls
on 2/21/21 at 9:27 am to horsesandbullsquote:
Looks awesome but from what I can tell you are missing an acidic component to the sauce. Maybe some lemon juice or white wine vinegar would brighten up the flavors.
I don't disagree. I made the kale as a side to bring some greens and acidity to the entire meal, but the gnocchi was lacking just that little bit of bite that would come from something acidic. Oh well, live and learn.
re: Brown Butter Lobster Gnocchi from last nightPosted by EastCoastCajun on 2/21/21 at 9:30 am to AbitaFan08
on 2/21/21 at 9:30 am to AbitaFan08Looks great, I'd eat it
re: Brown Butter Lobster Gnocchi from last nightPosted by OTIS2 on 2/21/21 at 9:42 am to AbitaFan08
on 2/21/21 at 9:42 am to AbitaFan08Very nice!
re: Brown Butter Lobster Gnocchi from last nightPosted by cgrand 
on 2/21/21 at 9:59 am to AbitaFan08
on 2/21/21 at 9:59 am to AbitaFan08a splash of white wine would have done it, or even vermouth or sherry.
how did the gnocchi turn out? Mine are always gummy likely because I don’t have a ricer
how did the gnocchi turn out? Mine are always gummy likely because I don’t have a ricer
re: Brown Butter Lobster Gnocchi from last nightPosted by BigDropper on 2/21/21 at 11:23 am to AbitaFan08
on 2/21/21 at 11:23 am to AbitaFan08Worthy!
You Bostonians always make me jealous of your access to lobster.
I wonder if you could have combined the dishes together and cooked it as one?
You Bostonians always make me jealous of your access to lobster.
quote:
I made the kale as a side to bring some greens and acidity to the entire meal, but the gnocchi was lacking just that little bit of bite that would come from something acidic.
I wonder if you could have combined the dishes together and cooked it as one?
re: Brown Butter Lobster Gnocchi from last nightPosted by AbitaFan08 on 2/21/21 at 3:29 pm to BigDropper
on 2/21/21 at 3:29 pm to BigDropperHigh compliment coming from you, baw!
Combining them would be interesting...I'm curious how the kale and pancetta would work with the lobster. May have to try that some time soon!
Combining them would be interesting...I'm curious how the kale and pancetta would work with the lobster. May have to try that some time soon!
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re: Brown Butter Lobster Gnocchi from last nightPosted by jamiegla1 on 2/21/21 at 3:45 pm to AbitaFan08
that looks incredible. My only question is, who the heck downvotes this?!
re: Brown Butter Lobster Gnocchi from last nightPosted by AbitaFan08 on 2/21/21 at 5:41 pm to jamiegla1
on 2/21/21 at 5:41 pm to jamiegla1quote:
My only question is, who the heck downvotes this?!
re: Brown Butter Lobster Gnocchi from last nightPosted by EveryoneGetsATrophy on 2/21/21 at 8:37 pm to AbitaFan08
on 2/21/21 at 8:37 pm to AbitaFan08Awesome looking meal.
Out of curiosity, how much per lb are lobsters up there?
Out of curiosity, how much per lb are lobsters up there?
re: Brown Butter Lobster Gnocchi from last nightPosted by lsurulzes88 on 2/21/21 at 10:40 pm to AbitaFan08
on 2/21/21 at 10:40 pm to AbitaFan08We love Aperol sprtizes during the summer. What did you change up to make it more "wintery"?
re: Brown Butter Lobster Gnocchi from last nightPosted by phutureisyic 
on 2/22/21 at 1:37 am to cgrand
on 2/22/21 at 1:37 am to cgrandquote:
Mine are always gummy likely because I don’t have a ricer
I’ve always used a grater and squeezed the liquid out with paper towels.
re: Brown Butter Lobster Gnocchi from last nightPosted by CnAzInCA on 2/22/21 at 4:12 am to AbitaFan08
on 2/22/21 at 4:12 am to AbitaFan08Beautiful looking meal! Kudos!
re: Brown Butter Lobster Gnocchi from last nightPosted by AbitaFan08 on 2/22/21 at 11:57 am to EveryoneGetsATrophy
on 2/22/21 at 11:57 am to EveryoneGetsATrophyquote:
Out of curiosity, how much per lb are lobsters up there?
I think I paid about $10/lb? Don't quote me on that though.
re: Brown Butter Lobster Gnocchi from last nightPosted by baldona 
on 2/22/21 at 4:39 pm to AbitaFan08
on 2/22/21 at 4:39 pm to AbitaFan08 IWEI Looks great
Looks great
re: Brown Butter Lobster Gnocchi from last nightPosted by AbitaFan08 on 2/23/21 at 12:09 pm to lsurulzes88
on 2/23/21 at 12:09 pm to lsurulzes88quote:
We love Aperol sprtizes during the summer. What did you change up to make it more "wintery"?
Blood orange and rosemary. Otherwise it's the same thing, which is why I used quotations to sort of mock how little I changed.
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