Gnocchi with Lobster, Peas, and Pumpkin with Sage Butter is a great starter for a dinner with friends. Gnocchi are scrumptious little Italian soft dumplings made with flour, eggs, potatoes, breadcrumbs, and cheese. You can actually buy frozen gnocchi from the supermarket. But you know what the experts say; it’s better if you make them from scratch. You just have to follow instructions. And if you don’t get them right the first time, you can always try again. So go ahead and try this recipe, you just might surprise yourself with your culinary skills.
Serves: 4
GNOCCHI
1 lb fresh ricotta, strained
1/3 cup grated Parmigiano-Reggiano
1 tsp kosher salt
1 egg, slightly beaten
1 cup all-purpose flour
GARNISH
Two 1½ lb Maine lobsters
1/2 cup fresh shucked peas
1 cup diced pumpkin
1 Tbsp clarified butter
2 Tbsp brown sugar
1 tsp sea salt
SAGE BUTTER
1/2 cup clarified butter
10 sage leaves
1/4 cup Giancarlo’s Brodo
1/4 cup extra-virgin olive oil
ASSEMBLY
To taste, salt
To taste, freshly ground black pepper
2 Tbsp butter, unsalted, diced
As needed, Vanilla Oil
8 Fried Sage Leaves
GNOCCHI
1. Place the ricotta, Parmigiano-Reggiano, salt, egg, and flour in a bowl and mix by hand slowly until all items are incorporated. Do not over mix.
2. Roll a piece of the dough into a cylinder about 1/2 in. Cut the cylinder into small pieces and roll each in your hand to the desired shape. Place on a pan lined with paper; freeze. Move frozen gnocchi to zippered plastic bags and keep frozen until ready to cook.
GARNISH
1. Cook the lobsters in boiling water for 4 minutes, then shock them in ice water.
2. Remove the meat from the lobsters. Slice the tail into slices, cut the knuckle and claw meat into medium-size pieces, and reserve.
3. Blanch peas in boiling salted water and then shock in ice water to stop cooking. Reserve.
4. In a bowl, toss the diced pumpkin with the butter, brown sugar, and salt. Place the pumpkin in a roasting pan and cook in a 350°F oven, turning occasionally, until tender, 5–7 minutes.
SAGE BUTTER
1. In a pan, heat the butter. Add the sage, simmer 1 minute, and add the brodo and olive oil. Bring to a light boil, mix with a blender stick, and season to taste.
ASSEMBLY
1. Bring a pot of salted water to boil and add the gnocchi. When all gnocchi rise to the top, carefully remove them to a bowl with a spider or slotted spoon and toss gently with 2–3 Tbsp of the sage butter.
2. In a sauté pan, heat 1 Tbsp of the butter and sauté the lobster lightly until just cooked. Add the pumpkin and cook 30 more seconds. Add the peas and the remaining 1 Tbsp butter. Remove from the heat; toss. In a bowl, gently add the garnish to the pasta with some more of the sage butter; season with salt and pepper. Place in 4 bowls or 4 roasted pumpkins, lace with more sauce if desired, and top with the Vanilla Oil and 2 Fried Sage Leaves.
Gnocchi are a good source of calcium, especially since this recipe also comes with a good helping of butter. And you get protein and good Omega 3 fatty acids from lobster, and loads of vitamin K, manganese, and vitamin C from peas. A yummy dish full of awesome health benefits. Don’t you think? Moreover, it’s just so visually aesthetic, your guests will definitely be admiring this Gnocchi with Lobster, Peas, and Pumpkin with Sage Butter the minute you come out of the kitchen with it. Trust me, food tastes even more delicious if it make a good first impression, especially if its on the eyes.