Gnocchi Al Fresco Recipe
Handmade specialty with lobster, seasonal garden vegetables and brandied demi-glace.
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Ingredients
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Gnocchi
Lobster and Vegetables
Brandied Demi-Glace
Method
Gnocchi Preparation
- 1
- 2
- 3
Shape the Gnocchi
Divide the dough into small pieces and roll into ropes about 1/2 inch thick. Cut into 1-inch pieces and press with a fork to create ridges.
- 4
Cook the Gnocchi
Bring a large pot of salted water to boil. Add the gnocchi in batches, cooking until they float to the surface. Remove with a slotted spoon and set aside.
Lobster and Vegetables Preparation
- 5
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- 6
Add Vegetables
Stir in zucchini, bell pepper, and cherry tomatoes. Cook until tender, about 5-7 minutes.
- 7
Incorporate Lobster
Add the chopped lobster to the skillet and cook for an additional 2-3 minutes until heated through.
- 8
Add Fresh Basil
Remove from heat and stir in fresh basil. Set aside.
Brandied Demi-Glace Preparation
- 9
- 10
Add Stock and Wine
Pour in beef stock and brandied wine, and stir in thyme. Bring to a simmer and reduce by half, about 15-20 minutes.
- 11
Season
Season with salt and pepper to taste. Strain if necessary.
Assembly
- 12
Combine Ingredients
In a large serving bowl, toss cooked gnocchi with the lobster and vegetable mixture until well combined.
- 13
Drizzle with Demi-Glace
Spoon the brandied demi-glace over the gnocchi and serve immediately.