Creamy Lobster Gnocchi

lobster gnocchi with herbs in a white bowl.

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This ultra creamy lobster gnocchi is a dreamy date night dinner for two that you can make in 30 minutes!

Course dinner, Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 20

Servings servings

Calories 770kcal

Author Marlynn Schotland

Equipment

1 Large Skillet

Ingredients

2 Tablespoons extra virgin olive oil
12 ounces potato gnocchi the refrigerated kind
¼ cup unsalted butter
2 garlic cloves, minced
1 Tablespoon finely diced shallot
½ teaspoon ground paprika
meat from 2 lobster tails, chopped
½ cup heavy cream
¼ cup grated parmesan cheese
2 teaspoons lemon juice
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 Tablespoon chopped fresh parsley

Instructions

Heat the olive oil in a large skillet over medium-high heat.
Add the gnocchi and cook for about 3 minutes, stirring throughout so it doesn't stick to the pan.
Add the butter and stir.
Once the butter is almost melted, add the garlic, shallots, paprika, and lobster meat. Stir and cook for 3-4 minutes, just until the lobster changes color and is no longer opaque.
Lower the heat to medium and pour in the heavy cream. Stir.
Sprinkle in the parmesan cheese and salt and pepper. Stir to combine and cook just until the parmesan cheese has melted into the sauce.
Pour in the lemon juice and stir to combine.
Garnish with chopped parsley. Serve immediately.

Notes

Makes 2-3 servings.

Gnocchi: This recipe calls for refrigerated gnocchi that you can cook directly in a pan. If you have shelf stable gnocchi that requires boiling, be sure to follow the package instructions first. Then use it to this recipe.

Storage: allow the food to cool, then store in an airtight container in the refrigerator for up to 3 days.

Nutrition