This lobster gnocchi combines delicious potato gnocchi with a hint of smooth goat’s cheese in a flavorful, creamy lobster sauce. With delicate flavors, it’s incredibly tasty.
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When it was announced that today’s Sunday Supper was going to have a theme of kids favorites, it didn’t take long for me to decide there had to be some form of gnocchi involved in there given my eldest son’s love of gnocchi.
But having already shared our regular favorite potato and spinach gnocchi, it not being the time of year really for more seasonal versions like the acorn squash gnocchi I shared before, I had to think what else might make sense. I’ve already tried dessert gnocchi, which were great but I couldn’t quite think of another variation on the theme. Then it hit me: one of my son’s other favorites is lobster so why not combine the two to make lobster gnocchi? Boy, was this one delicious dish.
If I’m totally honest, my son was initially a fan of these lobster gnocchi then part way through eating he decided he didn’t like the sauce. But he’s just turned four, so don’t read too much into that verdict – there were three other adults eating them who all really enjoyed this.
And really, how could you not love gnocchi in a flavorful creamy sauce with chunks of lobster in there? True, it’s kind of decadent but so, so tasty.
I have Gordon Ramsay to thank in part for how the sauce was made, as I got the idea when I was watching masterchef not too long ago where he made a broth for some tortellini and dry pan-fried the lobster shells to get some of the flavor from them. I figured I’d give it a go, since more lobster flavor can only be good.
I was tempted to add in some brandy or other alcohol to add to the flavor, as he did, but given this is a kids favorite-themed dish, I thought it might not be quite the done thing (even if the alcohol is burned off). Even without it, though, these lobster gnocchi have plenty flavor.
The gnocchi themselves are a relatively simple potato version with a touch of goat’s cheese in there for a little extra smoothness. They are a little firmer than some I make so they’ll hold up well in the creamy sauce. If you want to have a higher ratio of sauce to gnocchi, then you can freeze any uncooked gnocchi you don’t use for another time (this makes a large batch).
You simply put them in a single layer, not touching, on a tray/baking sheet to freeze overnight then transfer them to a freezer bag once frozen. Then cook the gnocchi from frozen as you would normally – they’ll just take a minute or two longer to float up to signal they are ready. If you want to cheat slightly and make the dish a bit quicker then you can also use ready-made and focus on the sauce.
Gnocchi are such a comforting dish anyway, and these lobster gnocchi take that to new heights. Think of a smooth, creamy lobster bisque with lots of chunks of lobster in it, made a little more filling and comforting with some soft, pillowy gnocchi in there too. That’s pretty much what you get in these lobster gnocchi and it’s a combination that’s so good, I am pretty sure we’ll be having it again soon. And, once my toddler is less of a toddler, I bet he’ll consistently agree it’s delicious as well.
Try these other gnocchi recipes:
- Potato spinach gnocchi
- Acorn squash gnocchi
- Gnocchi with pork and fennel
- Creamy bacon sauce with spinach (for pasta/gnocchi)
- Plus get more seafood recipes in the archives.
For the gnocchi (if making own)
- 22 oz potatoes 625g, 1lb 6oz
- 1 1/2 cups all purpose flour 210g plain flour
- 1 egg
- 1 1/4 oz goat's cheese 35g
For the lobster sauce
- 2 1/2 lb lobster 1.25kg approx, cooked and meat removed - keep the shell
- 1/2 onion medium-large
- 1 carrot largge, approx 100g
- 1/2 cup water 120ml
- 1/4 tsp dried thyme
- 3/4 cup heavy cream 180ml double cream
- 1 tsp cornstarch cornflour
- 1 oz parmesan 25g, grated
- First prepare the gnocchi (if making own) - peel and cut the potatoes into chunks then place in a pan with plenty water. Bring to a boil then reduce heat to a low boil. Cook for around 7-10min until the potatoes are tender to a knifepoint. Drain, mash (or put through a ricer) and set aside until cool enough so easy to handle.
- Meanwhile, you can start the lobster sauce - toast/dry fry the lobster shell over a medium heat in a dry skillet/frying pan. Turn after a couple minutes and again as far as possible. You'll start to see the shell dry a little. While the shells are toasting, dice the onion and carrot relatively small.
- Carefully add the water to the pan with the lobster shell, gradually at first to avoid it splashing too much. Add the onion, carrot and thyme, cover and bring to a boil. Reduce to a simmer and cook for around 10-15minutes until the carrots are just tender.
- While the sauce is simmering, make up the gnocchi by adding the flour, egg and goat's cheese to the cooled mashed potatoes and mixing until well combined. You might need to finish it off by hand.
- Turn the dough out onto a floured surface, break off chunks at a time and roll the mixture into logs. Cut chunks from the log that are small bite-sized pieces, roll gently in your hands to form a ball then set aside on a floured surface. Repeat with all of the mixture.
- Once the carrots are tender, remove the lobster shells from the pan and blend the stock-vegetable mixture that remains (either use a stick/hand blender or transfer to a blender). Add the cream to the mixture and simmer gently for a few minutes until it thickens slightly. Add the cornstarch/cornflour and mix in to help. Add the parmesan and the lobster broken in to relatively small pieces and stir to mix through. Cook for a minute or two more then set aside.
- To cook the gnocchi - bring a shallow pan of water to a boil over a relatively high heat then cook the gnocchi in batches so you don't overcrowd the pan. Make sure the water stays boiling as you cook. The gnocchi will float to the surface once they are ready. If they don't do this after a minute or two, nudge them with a spoon as they may have stuck to the bottom of the pan.
- Remove the cooked gnocchi from the pan with a slotted spoon and add them to the lobster sauce.
- Note - if you think there are too many gnocchi for the number of people/amount of sauce then freeze some before cooking - lay on a baking sheet/tray in a single layer, not touching, and freeze then transfer to a freezer bag. Cook from frozen in same way as usual, they'll just take a minute or two more to cook.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
See all the other kids favorite dishes being shared today:
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