Lobster Gnocchi with Tomato Cream Sauce (30 Minutes!)
This lobster gnocchi with tomato cream sauce is the ultimate date night dinner — and it’s ready in just 30 minutes. Pillowy store-bought gnocchi and fresh lobster are simmered together in a rich, velvety tomato cream sauce that tastes like something you’d order at a nice restaurant. Elegant enough for a special occasion, easy enough to actually pull off on a weeknight.
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
The star of this dish is the fresh cooked lobster meat — use tails, claw meat, or a combination, cut into 1-inch pieces for the best bite. Store-bought potato gnocchi keeps things weeknight-friendly, but the real sauce magic comes from San Marzano diced tomatoes, a splash of dry white wine (Pinot Grigio or Sauvignon Blanc both work beautifully), and heavy cream. Don’t skip finishing with cold unsalted butter — it’s what gives the sauce that silky, restaurant-quality finish.
Step by Step Instructions
- 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.
2. Next, add the drained tomatoes to the pan.
3. Add salt and pepper and mix to combine.
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.
5. Add the lobster to the tomato sauce and stir to combine, then add the heavy cream.
6. Stir once more, then reduce the heat to medium-low. Cook for 5-7 minutes, until it simmers and the sauce has combined.
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
8. Add cold butter and continue to mix until the butter has melted. Top with fresh chives and lemon if desired. Serve immediately!
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Lobster Gnocchi with Tomato Cream Sauce (30 Minutes!)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 shallot, diced
- 1 14.5 ounce can diced tomatoes, drained San Marzano are best!
- 4 tablespoons fresh parsley, chopped
- 1/4 cup dry white wine Pinot Grigio or Sauvignon Blanc work great!
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 3/4 – 1 lb cooked lobster meat
- 1 lb potato gnocchi
- 2 tablespoons unsalted butter
- chives optional
- lemon optional
Instructions
- Add the olive oil to a large saute pan and cook on medium heat until glistneing. Then, add the shallot and cook for 2 minutes. Bring a large pot of salted water to boil.2 tablespoons extra virgin olive oil, 1 shallot, diced
- Next, add the drained tomatoes, fresh parsley, salt, and pepper. Mix to combine and cook for 3 minutes. Stir as you add the white wine. Continue to cook for 5 minutes.1 14.5 ounce can diced tomatoes, drained, 4 tablespoons fresh parsley, chopped, 1 teaspoon salt, 1 teaspoon freshly cracked black pepper, 1/4 cup dry white wine
- Simultaneously, cook your potato gnocchi – add the gnocchi to a pot of boiling water and use a slotted spoon to remove the gnocchi as soon as they float to the top. You don't want to overcook them as they will become gummy!1 lb potato gnocchi
- Add the lobster to the tomato sauce and stir to combine before adding the heavy cream. 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.1/2 cup heavy cream, 3/4 – 1 lb cooked lobster meat
- Take the pan off the heat and add the cooked potato gnocchi. Fold to combine and cover the gnocchi in the cream sauce. Add cold butter and continue to mix until the butter has melted. Top with fresh chives and lemon if desired. Serve immediately!2 tablespoons unsalted butter, chives, lemon
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.
- Gnocchi preparation – Whether store-bought or homemade, ensure the gnocchi is cooked al dente to maintain a satisfying texture. Use a slotted spoon to remove the pillowy gnocchi as soon as they float to the top of the boil water. If making homemade gnocchi, ensure the potatoes are properly mashed and the dough is not overworked.
So delicious! Will definitely make this recipe again!
This has quickly become a household favorite. Absolutely delicious and easy to make.
This tastes better than what I’ve had in a restaurant. I will be making this again!