How to Make Lobster Gnocchi with Tomato Cream Sauce

This Lobster Gnocchi with Tomato Cream Sauce recipe is a delicious way to elevate and make the most out of cooked lobster meat. You can make a restaurant-quality creamy lobster sauce and gnocchi at home with only a few simple ingredients. If you’re looking for another creamy tomato sauce, check out my Fusilli alla Vodka! And gnocchi lovers will devour my gnocchi alla sorrentina!

Lobster gnocchi is a recipe that you’ll make time and time again. Pillowy gnocchi meets tender cooked lobster meat and a silky tomato cream sauce. What could be better? If you are looking for other lobster recipes, check out my lobster cakes recipe or my butter-poached lobster recipe.

Ingredients

• Cooked lobster meat – Succulent and tender, this lobster meat adds a luxurious seafood flavor to the gnocchi dish, with sweet and briny notes that complement other ingredients. Make sure to cut your lobster meat into 1-inch pieces. 
• Shallot – Shallots bring a mild onion-like flavor without overpowering the delicate taste of lobster, providing a subtle sweetness and gentle bite.
• Diced tomatoes – Contributing a vibrant and fresh taste, diced tomatoes infuse the sauce with acidity, balancing the richness of cream and lobster while creating a visually appealing element. Love tomato? Try my Tomato and Mascarpone Risotto!
• White wine – White wine imparts a subtle acidity and depth to the tomato cream sauce, elevating the overall flavor profile while adding a touch of elegance to the lobster gnocchi dish.
• Potato gnocchi – With a pillowy texture, potato gnocchi absorbs sauce flavors, providing a hearty and satisfying element that complements the lobster without overshadowing it.
• Fresh parsley – Adding a fresh and herbaceous note, fresh parsley brightens the dish, providing visual contrast and enhancing the overall aroma for an inviting dining experience.
• Parmesan cheese – With a salty and savory umami flavor, Parmesan intensifies sauce depth and richness, with its grated form melting into the sauce. Opt for real Parmigiano Reggiano – trust me! 

Step by Step Instructions

Step 1: Add the olive oil to a large sauté pan and cook on medium heat until glistening. Then, add the shallot and cook for 2 minutes. Bring a large pot of salted water to boil. 

Step 2: Next, add the drained tomatoes to the pan.

Step 3: Add salt and pepper and mix to combine.

Step 4: Next, add the fresh parsley. Mix to combine and cook for 3 minutes. Stir as you add the white wine. Continue to cook for 5 minutes. Cook your potato gnocchi – remove the gnocchi as soon as they float to the top of the water.

Step 5: Add the lobster to the tomato sauce and stir to combine before adding the heavy cream.

Step 6: Stir once more and bring the heat down to medium-low. Cook for 5-7 minutes until it is simmering and the sauce has combined nicely. 

Step 7: Take the pan off the heat and add the cooked potato gnocchi. Fold to combine and cover the gnocchi in the tomato cream sauce.

Step 8: Add cold butter and continue to mix until the butter has melted. Top with fresh chives and lemon if desired. Serve immediately! 

Tips and Notes

• Selecting lobster – Choose fresh, high-quality lobster for optimal flavor. Lobster tails or a combination of tails and claw meat can be used. Ensure proper cooking to retain tenderness. If you are using cooked lobster meat (already cooked and not cooking it yourself), make sure it is fresh.
• Lobster cooking time – If you are cooking your own lobster meat for this lobster gnocchi recipe,  cook the lobster just until opaque and firm, avoiding overcooking to prevent toughness. 
• Butter for a luxurious finish – Finish the tomato cream sauce with a small amount of unsalted butter for a luxurious, glossy texture. This final touch enhances the overall mouthfeel of the lobster gnocchi.
• Timing is key – Coordinate the cooking of the lobster, gnocchi, and sauce to ensure everything is ready simultaneously. Serve the lobster gnocchi immediately to enjoy the dish at its freshest and most flavorful.