Gnocchi Al Fresco Recipe

Time30m

Serves4

Handmade specialty with lobster, seasonal garden vegetables and brandied demi-glace.

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Ingredients

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1
Prepare the Gnocchi
If using store-bought gnocchi, follow the package instructions. If making homemade gnocchi, cook peeled potatoes in boiling water until fork-tender, drain, and mash. Combine with flour and egg to form a dough, then roll into small pieces and shape into gnocchi.
2
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
3
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced zucchini and red bell pepper. Sauté for about 5 minutes until they begin to soften.
4
Add Lobster and Tomatoes
Stir in the lobster meat and cherry tomatoes. Season with salt and black pepper. Cook for an additional 2-3 minutes until the tomatoes start to blister.
5
Combine Gnocchi and Sauce
Gently fold the cooked gnocchi into the skillet, ensuring they are well coated with the vegetable and lobster mixture. Cook for another minute to heat through.
6
Serve
Plate the gnocchi al fresco and drizzle with brandied demi-glace if desired. Serve immediately.