Potato And Artichoke Gnocchi In Lobster Broth Recipes

LOBSTER GNOCCHI RECIPE - (4.2/5)

Steps:

• Boil pot of water. Add lobster tails. Cook for 5 mins. Shock lobster in ice. Remove from shell and cut into cubes. Cook gnocchi in lobster stock according to package directions. Drain. Set aside. Buerre Blanc: Combine the shallot, wine, lemon segments, and peppercorns in a small saucepan. Bring to a boil. When the lemons break down and the liquid is almost evaporated, slowly start adding the butter. When the first amount of butter is almost melted, add more, do this until all of the butter is incorporated. Add the remaining ingredients. Strain. Heat cream. Add in buerre blanc. Add gnocchi, lobster and spinach. heat through until spinach is wilted.

GNOCCHI WITH ARTICHOKES

Steps:

• Sauté garlic in olive oil over medium heat for 2-3 minutes; add crushed pepperoncini, stir.
• Add artichoke hearts and sun-dried tomatoes, sauté for 1-2 minutes.
• Slowly pour in white wine and broth, stir to combine and simmer gently for 5 minutes. Add the tomato sauce, mix and combine all the ingredients, cook for 2-3 minutes. Sprinkle with parsley.
• Meanwhile, cook the gnocchi in a lot of salted water, drain. Toss to coat with the artichoke and tomato sauce.
• Serve immediately topped with grated Parmesan cheese.
• Sauce: sauté the onion and garlic for 3-4 minutes in olive oil, add chopped tomatoes and tomato puree, stir, cook for a few minutes. Season with salt and pepper and add basil and oregano.

POTATO AND ARTICHOKE GNOCCHI IN LOBSTER BROTH

Steps:

• Combine wine, onion and garlic in a large pot over medium heat. Bring to a boil and add the lobsters. Cook until lobsters turn bright red, about 10 minutes. Remove from pot and set broth aside to cool. Shell the lobsters, cutting the tail meat crosswise into 1-inch-thick pieces and leaving the claws whole. Set aside. Finely chop the shells.
• Combine the chopped lobster shells, lobster broth, tomatoes, lemon and chicken broth in a large saucepan. Simmer over medium heat until reduced to 1 quart, about 30 to 45 minutes. Strain. Set aside.
• Place the potatoes in a saucepan and cover with cold water. Simmer over medium heat until tender, about 30 minutes. Drain. Let cool slightly, peel and pass through a ricer into a large bowl. Stir in the artichokes, salt, pepper and flour.
• Place the dough on a lightly floured surface. Knead the dough, adding more flour if necessary, until it is smooth and slightly sticky. Shape the potato mixture into small dumplings. Set aside.
• Pour the lobster broth into a medium saucepan. Bring to a simmer over medium heat. Add the saffron. Working in batches, place the gnocchi in the simmering broth. Cook 10 seconds after the dumplings rise to the surface, about 5 minutes total time. Remove with a slotted spoon and divide among 6 warmed bowls. Ladle the broth over the gnocchi, divide the lobster and garnish with basil and scallions. Serve immediately.

POTATO GNOCCHI WITH LOBSTER AND WALNUT BUTTER

Steps:

• For the gnocchi, place the potatoes on a work surface dusted with a little flour. Add the egg yolks, water and salt and pepper to taste and mix lightly with your hands. Add all but about 3 tablespoons of the flour a little at a time, kneading very gently, just until incorporated. Divide the dough into quarters and form each piece into a log 1/2 inch in diameter. Cut each log across into 3/4-inch pieces and roll each piece into a ball. Place 1 ball on a lightly floured fork, just above the tines. Press your thumb into the center of the ball and then roll the ball from the top down the tines of the fork, forming a grooved cylinder. Repeat with the remaining balls. Set aside.
• Heat a grill, preferably using hardwood. Blanch the lobster claws in a large pot of boiling water for 6 minutes. Crack the claws and remove the meat. Rub the lobster tails with olive oil and place on the grill, shell side down. Grill until almost fully cooked, about 8 minutes. Pull the meat from the shell and set aside.
• Drop the gnocchi in a large pot of boiling salted water and cook for 4 minutes after they float to the surface. Meanwhile, for the sauce, place the butter in a large skillet over medium heat. Cook until almost brown. Stir in the walnuts and lemon strips and cook 5 minutes. Stir in the lobster meat and gnocchi and cook 2 minutes. Stir in salt and pepper to taste and the lemon juice. Remove from the heat and stir in the Parmesan. Divide among 4 plates, sprinkle with parsley and serve.

ROASTED POTATOES AND ARTICHOKES

Steps:

• Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

SAUSAGES, POTATOES, AND ARTICHOKE HEARTS IN TOMATO BROTH

Steps:

• In a large stainless-steel pot, heat the oil over moderately high heat. Add the sausages and brown well, about 10 minutes. Remove. Pour off all but 1 tablespoon of the fat.
• Reduce the heat to moderate. Add the garlic, potatoes, and thyme. Cook, stirring occasionally, until the potatoes are lightly browned, about 5 minutes. Add the wine and boil until reduced to approximately 3 tablespoons, 2 to 3 minutes.
• Stir in the broth, tomatoes, artichoke hearts, 4 tablespoons of the parsley, the salt, and the sausages. Bring to a simmer and cook, partially covered, until the potatoes are tender, about 30 minutes. Add the remaining 2 tablespoons parsley and the pepper.