Brown Butter Lobster Gnocchi from last night

It'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.